I make my own cookie crust, since it's so much easier to cut into pieces when you can just pull this out of the pan by the paper "tabs" ~ instead of fighting with a pie in a pie pan and leaving most of the crust still in the pan. **
A perfect dessert for a hot Summer day. It can be made ahead too, so great for all of your BBQs, picnics and patio parties.
FROZEN DAIQUIRI CREAM PIE
1 small package of vanilla instant pudding (can be sugar-free)
1 small package of lime jello (can be sugar-free)
1-2 drops of green food coloring (optional)
1/2 cup of white (clear) RUM ~or~ 1 tsp. rum extract (add another 1/2 cup milk if you use extract)
2 cups milk (any type you want ~ I like unsweetened almond or cashew milk which has 0 g sugar)
1 8 oz. tub whipped topping, THAWED (any kind ~ extra creamy, lite, sugar-free, regular ~ all are just fine)
Homemade COOKIE CRUST
about 1-1/2 to 2 cups cookie crumbs (about 10-12 cups cookies ~ sugar-free are fine ~ I used sugar-free pecan cookies above. Even Oreo or fudge graham are good)
4-5 TB melted butter (may need less if you're using cookies w/filling like Oreo)
First cut a piece of parchment paper that's the same width of your square pan (8" or 9"), but extends up over 2 sides a little bit. (You need parchment paper, because it's stronger than wax paper.) Press into the pan well and set pan aside.
Make your crust first, so you can stick it into the fridge or freezer to harden up while you make the filling. Put the cookies into a thicker (freezer) pint zip-top baggie and crush them up with a rolling pin. Then I just poured the melted butter into the bag; remove the air and sealed it tight again. Smoosh it up with your hands until the crumbs are all well coated and stick together. Then dump them into the bottom of the prepared pan and press the crumbs down firmly. Hopefully they will cover the entire bottom of the pan! (If not, keep pressing down hard.... if you just don't have enough crumbs, sprinkle some more crushed cookie or graham cracker crumbs in there and push them in.) ** Then stick the pan in the freezer or refrigerator while you make the filling.
Put the pudding & jello mixes into a medium bowl, and lightly whisk together. Then whisk in the milk and rum (or rum extract), plus food coloring (if you're using it). Whisk it for a minute or so, until it's really well incorporated. ** Then whisk in about 3/4 of the container of thawed whipped topping. Leave the rest of the whipped topping on the counter while the pie sets in the refrigerator.
Spread the filling mixture evenly in the cookie crust and refrigerate for at least 30 minutes to set. Then spread the remainder of the whipped topping evenly on the top of the Daiquiri Cream Pie.
Put it into the freezer. It will probably need several hours to freeze (although would probably slice well if just nearly frozen and not totally solid)
TO SERVE: Let the frozen pie sit on the counter about 5 minutes. Then run a butter knife around the edges of the pie. If you want to serve the whole pie: pull the pie out of the pan by the paper "tabs". I use a long serrated bread knife to cut into 9 squares (3 across & 3 down). *** Or you can just cut one square out while the pie is still in the pan.
Makes 9 nice big servings