Sweet Potato Ice Box Pie
Cool, creamy, and effortlessly delicious, this Sweet Potato Ice Box Pie blends smooth sweet potatoes with warm spices in a chilled cookie crust for a refreshing make-ahead dessert perfect for holidays, potlucks, or anytime sweet cravings.
Ingredients
- 1-1/4 cup from a 15 oz can Bruce’s Sweet Potatoes in Syrup
- 2 tablespoons sweet potato syrup
- 1 11 oz box no-bake cheesecake mix
- 4 tablespoons butter; melted
- 1 tablespoon sugar
- 1 cup cold evaporated milk
- 1/2 cup cold half & half
- 1 teaspoon pumpkin pie spice
Instructions
- Puree sweet potatoes (enough to yield 1 cup).
- In a small bowl, mix graham cracker crumb packet with melted butter and sugar.
- Press into an 8” (buttered) pie pan; set aside.
- Beat together the cheesecake mix, evaporated milk, half & half, sweet potatoes, reserved syrup and pumpkin pie spice.
- Transfer mixture into the prepared pin pan and refrigerate for a minimum of 2 hours.
- Serve with a dollop of whipped cream and decorate with candy eggs, if desired.