Blueberry Icebox Pie – OMG!!!

photo (2)Blueberry Icebox Pie – Monday, we had paint day at Liz’s. So, I decided I wanted to make a blueberry icebox pie for our supper. I called someone in my life who asked to remain nameless on all my social media and asked how they made a lemon and a strawberry icebox pie. Then, I went to the net and read recipes. What I thought was out there wasn’t. So, I decided to do a simple version of the old strawberry icebox pie and substitute blueberries. The ingredients are simple. One can of Eagle Brand Condensed Milk. one large tub of Cool Whip, a half can of frozen lemonade, 2 cups of blueberries, 1/4th cup of sugar, and a large graham cracker crust pie shell.. First you take a cup of frozen blueberries and the ¼ cup of sugar and put them in a blender and chop them up to mush. You can add a table-spoon of water to help dissolve the sugar to make a tad of juice. Put that in the frig to keep cold until using. Then you get a big bowl and pour in the condensed milk, 3/4ths of the large Cool Whip, and half of the lemonade thawed a little but not completely thawed. You want the lemonade to be a little frozen. Then you add the blueberry mush from the blender. Quickly fold it all together and pour into the pie shell. Put it in the freezer for about 30 minutes. Take it out and add the leftover ¼ of the Cool Whip on top like you would ice a cake. Then add the other cup of blueberries to the top and freeze with the plastic lid on. It will be ready to eat in a couple of hours. Take out and cut frozen. A light, fun, great teasing dessert.


1 small can sweetened condensed milk 1/2 can of frozen lemonade 1 large tub Cool Whip (Use 3/4th of the container for mixture and the other ¼ to ice the pie.)

1 cup frozen blueberries and a ¼ cup of sugar blended to mush

1 large graham cracker crust

1 cup of frozen blueberries for the top.

Mix everything together until smooth and pour into pie crust. Refrigerate until set about 30 minutes. Take out in one hour, .and ice the pie with the remaining Cool Whip and add the other cup of the frozen blueberries to the top. Freeze and serve in an hour.


1 small can sweetened condensed milk

1/2 cup lemon juice 1 graham cracker crust

1 small tub Cool Whip

Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.

1 can condensed milk

1/2 c. lemon juice

1 tbsp. plain gelatin

1/4 c. hot water

4 c. strawberries

1/2 pt. whipping cream

To the condensed milk, gradually stir in lemon juice. Dissolve gelatin in hot water, and add to this mixture. Add 3 cups of sliced strawberries. Fold in whipped cream and pour into cooled pie crust. Garnish with remaining berries. Refrigerate several hours. Serves 8.



About Jim Gatling

Artist: primitive watercolors, colored pencil. Quilter: Original designs, Scrap quilts. Craftsman: Woodburning, Recycling Teacher: Retired MHS, SHCS K-12 Part Time. Collector: Antiques, Quilts, Glass, Buttons, Petit Point, Needlepoint, Hankies, Figural Perfume Bottles. Son, Father, Grandfather, Neighbor, Friend.
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3 Responses to Blueberry Icebox Pie – OMG!!!

  1. Deb says:

    I’ve eaten the strawberry , but I can imagine that the blueberry would be yummy!!

  2. Joan Beard says:

    Your recipes are certainly nothing like mine!!

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