My favorite solution to the question, “What’s for dinner?” is begging my husband to go out to eat. But when that’s not an option and no one else is willing to cook, I scrounge through a recipe file or book of tried and true recipes—especially those belonging to my mom (or somebody else’s mom or grandma) that have been compiled into a church cookbook. These ladies seem to only share the recipes guaranteed to turn out well (at least when they make them.) Since some of these recipes are my favorites from way back when, they’re often made from scratch, which I’m really into—that is, if there are no more than eight ingredients and I can pronounce them all. My take on the recipes that are a “blast from my past” usually make me say, “This doesn’t taste like I remembered,” but they’re still worth trying.
Fixing something that I was served as a kid brings back memories of simpler days when I didn’t have a care in the world except for being exceedingly annoyed when a parent said, “Clean up your plate,” or “I don’t care if it’s cold, eat it anyway.”
With that being said, I’m sharing a recipe for those days when cooking from scratch seems like a really stupid idea. So if you just found out you’re on pie duty at today’s Thanksgiving dinner and Sarah Lee is not available for your dining pleasure, you still have time to fix this super easy feast for the tongue. It takes about five minutes to prepare and a couple of hours to set up, and the best part is that you may have all the ingredients on hand.
I’m guessing though that if you just learned you have to cough up a pie by dinner time, you’re probably not reading my blog—entertaining as it may be. In that case, you can fix this pie tomorrow and eat it all yourself when everyone else is still full. Hmm. Now there’s an idea I can go for.
Anyway, here’s the recipe if you want to try it sometime, but if you don’t, that’s okay too.
Chocolate Ice Cream Pie
2 cups vanilla ice cream (let soften a wee bit)
1 small package milk chocolate instant pudding
1 scant cup of milk
Mix the above in an electric mixer and pour into a homemade graham cracker pie crust. (I like Keebler—instructions are easy to follow.)
Chill for a couple of hours.
If you’re feeling like the pastry chef of your dreams, sprinkle chocolate shavings on top. Or if you’re not pressed for time and want to add that ultra-gourmet touch, swirl a dollop of homemade whipped topping (follow directions on a Redi-Whip can) onto each piece and drizzle with chocolate syrup. Hey, I just now thought of that last touch. Bet you’re impressed, huh?
Oh, oh, a maraschino cherry on top would be oh so cute if you’re so inclined!
You have now finished your pie. You may have a piece after you clean up your plate.