I first posted this recipe back in 2009, it’s a family favorite and worth repeating.  Perfect for the 4th of July weekend, with fresh blueberries and strawberries for garnish… ~ Jan

Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

• 2  (5-oz.) cans evaporated milk
• 2  (3.4-oz.) packages lemon instant pudding mix
• 2  (8-oz.) packages cream cheese, softened
• 2  (3-oz.) packages cream cheese, softened
• 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
• 1  (9-oz.) ready-made prepared graham cracker crust
• Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan

Ingredients

• 21  cream-filled chocolate sandwich cookies
• 1/2  cup  unsalted dry-roasted peanuts
• 1/4  cup  butter or margarine, melted
• 3  pints chocolate ice cream,softened
• 8  (1.6-ounce) packages peanut butter cup candies, coarsely chopped
• 1  (8-ounce) jar fudge sauce
• 1/4  cup  strong brewed coffee
• 2  tablespoons  coffee liqueur (optional)

Preparation

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.

Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.

Southern Living, OCTOBER 1998

I made this for the first time July 4th, 09, and it was a huge hit!  A definite keeper, everybody really enjoyed this outstanding 4Star recipe.  ~ jan


Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

• 2  (5-oz.) cans evaporated milk
• 2  (3.4-oz.) packages lemon instant pudding mix
• 2  (8-oz.) packages cream cheese, softened
• 2  (3-oz.) packages cream cheese, softened
• 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
• 1  (9-oz.) ready-made prepared graham cracker crust
• Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan
Jean Voan, Shepherd, Texas, Southern Living, MAY 2007

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

Turtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)

Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.

For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

• 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
• 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
• 1/3 c chocolate fudge topping .
• 1 1/2 c whipping cream .
• 1/2 c sliced pecans, toasted (optional) .
• 1 1/2 tsps vanilla extract .
• 1/3 c caramel topping

Directions

• Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
• Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Step #3 Spread half of whipped cream mixture over pie cubes.
• Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
• Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Step #6 Sprinkle top with half of sliced pecans.
• Step #7 Repeat layers.
• Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
• Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

From A Passion for Ice Cream by Emily Luchetti

Makes 6 to 8 servings

Sugar Cone Crust

12 sugar cones, broken up

6 tablespoons (3 ounces) unsalted butter, melted

Key Lime Curd

6 large eggs yolks

2 large eggs

1 1/4 cups sugar

1 cup key lime juice (available at specialty shops)

1/8 teaspoon salt

1 cup whipping cream

Macadamia Nut Cream

3/4 cup whipping cream

1 tablespoon sugar

1/4 teaspoon vanilla extract

2/3 cup macadamia nuts, toasted and coarsely chopped

To make the crust: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom and sides of a 9-inch pie pan. Put in the freezer while you make the curd.

To make the curd: In a bowl, whisk together the egg yolks, eggs and sugar until combined. Whisk in the key lime juice and salt. Pour into a medium, heavy non-reactive sauce pan. Cook over medium-low heat, stirring constantly with a heat resistant plastic or wooden spatula until thick, about 8 minutes. The curd is done when you can briefly see the bottom of the pan as you stir it. Cool over an ice bath. Whip the cream until soft peaks form and fold it into the curd. Pour the key lime curd into the prepared pie shell. Freeze for at least 4 hours until hard.

To make the cream: In a bowl, whip the cream, sugar and vanilla extract until firm peaks form. Fold in the macadamia nuts.

To serve: Spread the cream over the top of the pie. Serve immediately.

The pie can be made and frozen up to 2 days ahead. Cover well with plastic wrap. The cream topping can be whipped and refrigerated up to 3 hours ahead. Just before serving, rewhip the cream slightly until firm and fold in the macadamia nuts.