Deep-Dish Strawberry Ice Dream Pie

The filling for our killer pie is somewhere between ice cream and mousse--a creamy concoction that's ridiculously easy to make.


Serves 10 (serving size: 1 slice)
Total time: 5 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 5 Hours, 20 Minutes

Nutritional Information

Calories 264
Fat 8.5 g
Satfat 5.5 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 43 g
Fiber 2 g
Cholesterol 11 mg
Iron 1 mg
Sodium 196 mg
Calcium 83 mg


30 chocolate wafers
5 teaspoons unsalted butter, melted
1 large egg white, lightly beaten
Dash of salt
Cooking spray
1 pound fresh strawberries, divided
1/4 cup seedless strawberry jam, divided
1 teaspoon fresh lemon juice
2/3 cup fat-free sweetened condensed milk
4 cups frozen low-fat whipped topping, thawed


1. Preheat oven to 350°.

2. Finely grind wafers in a food processor. Add butter, egg white, and salt; process until well combined. Gently press mixture into bottom and up sides of a 9.5-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

3. Slice 1 cup of strawberries; place in large bowl. Add 1 tablespoon strawberry jam and lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hours or up to overnight.

4. Quarter remaining strawberries lengthwise; combine with remaining 3 tablespoons jam. Arrange mixture over pie. Serve immediately.

Deb Wise,

Cooking Light

July 2014
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