Frozen Turtle Pie
INGREDIENTS
12 (8 oz) wide mouth canning jars, like Mason or Ball (you need canning jars because they can stand up to baking/freezing and not crack)
Crust:
2 cups graham cracker crumbs (you’ll need about 15 whole sheets)
8 Tablespoons butter, melted
1/4 cup sugar
Preheat oven to 350. In a medium bowl, combine cracker crumbs, butter and sugar. Press a few spoonfuls into each jar, going up the sides a bit. Place jars on a baking sheet and bake for 6 minutes. Remove from oven and allow to cool completely.
Filling:
8 oz block of cream cheese, softened
7 oz (half a 14 oz can) sweetened condensed milk
8 oz tub of Cool Whip, thawed
Small jar hot fudge ice cream topping
Small jar caramel ice cream topping
About a cup of chopped pecans
In the bowl of a mixer, beat cream cheese and sweetened condensed milk until smooth and combined. Fold in Cool Whip.
Heat ice cream toppings until pourable, but not super hot.
Spoon a large spoonful in each jar and spread to cover bottom of crust. Spoon a bit of caramel sauce over the top and sprinkle with pecans. Repeat layers, using hot fudge instead. Place lids on the pies and place them in the freezer for several hours or overnight.
Let thaw at room temperature for about 20 minutes before serving. Top with whipped cream and additional sauce if desired.
This recipe is super flexible. You can use different sauce, nuts, whatever. And it will stay good in the freezer for a few days, so it’s perfect for preparing in advance.
