Thank you Edwards® Desserts for sponsoring this post. Head to the frozen desserts aisle of your grocery store to pick up your favorite Edwards pie!
This Easy Turtle Pie Icebox Cake is loaded with layers of whipped créme and chocolate wafer cookies, plus a surprise is hidden inside – two entire EDWARDS Turtle Pies! How cool is that?! Topped with chocolate ganache drizzles and pecan halves, it’s a real show stopper!
I took this cake to a friend’s housewarming party and it was a HUGE success! Everyone licked their plates clean and so did I!
Move Over Ice Cream!
This Summer has been super hot and I’ve been craving frozen sweet treats. But sometimes, ice cream can get a bit boring. Especially for entertaining. Move over ice cream, there’s a new frozen dessert in town! I’m so excited about this Easy Turtle Pie Icebox Cake made with EDWARDS Turtle Pie. It’s so simple to make and super impressive to serve at your next BBQ or family gathering instead of ice cream.
Surpise! There’s a Turtle Pie Inside the Cake
I love that this no-bake icebox cake actually contains 2 entire EDWARDS Turtle Pies sandwiched between layers of chocolate wafers and whipped créme! It’s like a magic trick. A pie inside a cake AND it’s a frozen dessert! Such an awesome combo!
You can find EDWARDS Desserts in the frozen dessert section at your local grocery. Same aisle as the ice cream but in a league of its own.
EDWARDS Turtle Pie is caramel infused, topped with chocolate, pecans and whipped créme rosettes on a fresh-from-the-oven chocolate cookie crumb crust.
How to Make Easy Turtle Pie Icebox Cake
1) Line a 9-inch springform pan with plastic wrap, then add the parchment paper on the sides (forming a ring).
2) Cover the bottom of the pan with chocolate wafers.
3) Add a layer of frozen whipped topping that’s been thawed.
4) Carefully place 1 EDWARDS Turtle Pie on top of whipped topping.
5) Repeat steps 2-4.
6) Add one more layer of wafers and whipped topping on top. Freeze for 4 hours.
7) Remove dessert to serving plate, frost with more whipped topping. Freeze 2 hours.
8) Garnish with chocolate drizzles, plus dollops of whipped topping on top and pecan halves around base of cake.
And voila! You have yourself one gorgeous Turtle Pie Icebox Cake!
Now comes the fun part, cutting into this beauty! Look at all that creamy goodness. Lots of yummy caramel, crunchy pecans, whipped créme, and chocolate cookies along with the fresh-from-the-oven chocolate cookie crumb crust. Simply to die for!
Enter to Win a Free EDWARDS Dessert
Enter to win (1) of 16 FREE product coupons for an EDWARDS Desserts pie of your choice.
Giveaway ends August 28, 2019 at 11:59 pm EST.
Winners will be randomly selected and notified by CLEVER on Friday, August 30, 2019. See official terms and conditions on the giveaway widget (below). Must be 18+, U.S. residents only, 1 per household.
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Easy Turtle Pie Icebox Cake
- 2 packages chocolate wafer cookies
- 2 (16oz) containers frozen whipped topping, thawed
- 2 EDWARDS® Turtle Pies
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons vegetable oil (I used olive oil)
- pecan halves for garnish
Line a 9-inch springform pan with plastic wrap, then add the parchment paper on the sides (forming a ring). Arrange a layer of wafer cookies. Spread 1-2 cups of whipped topping on top of the cookies, spreading out to the edges of the pan.
Gently press one frozen pie into the whipped topping. Repeat this process (wafers, whipped topping, pie). Add another layer of wafers and top with whipped topping. Freeze for 4 hours or overnight.
Take it out of freezer and frost top and sides of cake with more whipped topping. Use an angled cake spatula to smooth the sides, if desired. Return to freezer for 2 hours. Transfer to a cake plate before adding chocolate drizzles.
For the chocolate drizzles
Melt chocolate chips in the microwave for 30 seconds. Stir. Heat another 30 seconds. Stir until smooth. Add oil and stir. The chocolate should be a bit soupy. Let cool for about 30 minutes. Add a little more oil if it's too thick. Drizzle onto frozen cake.
For the garnish
Add dollops of whipped topping (I used a pastry bag fitted with a 1M tip) on top of cake and a border of pecan halves around the base of the cake. Serve immediately or store in freezer. Let cake sit for about 20 minutes befoer cutting.
Note: This recipe is featured on Meal Plan Monday #179 at The Southern Plate.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.