It is a true summer staple, the icebox pie is made with fresh summer strawberriesand then has a creamy filling that cools to be almost like an ice cream cake, it’s an all around amazing pie, and best part is that it is a no-bake dessert
On lightly floured surface, unroll and stack crusts one on top of the other. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. sprinkle onto hot pie crust, and let stand 5 minutes. 3 Meanwhile, in small microwavable bowl, microwave 7 oz of the remaining white chocolate and the milk uncovered on High 30 seconds. Shave remaining 1 oz white chocolate, and set aside for topping. 4 In large bowl, beat cream cheese and powdered sugar with mixer until well blended. 5 Just before serving, top with strawberriesand reserved shaved white chocolate
Topped with salted caramel cream cheese frosting and chocolate ganache. (Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
After chilling the cake to let the flavors come together, I topped it all off with lightly sweetened whipped creamand more freshstrawberries, with little bowls of the extra vanilla custard and strawberry jam on the side
Strawberries are in season and making the best with the freshest ones available in the local market. Scoop and serve cold with a garnish of Fresh Pudina Leaves, Cadbury Oreo Strawberry Cream Biscuits and Strawberry Wafer Roll