Ingredients for Four Season Icebox Dessert
- Flour
- Baking Soda
- Brown Sugar
- Rice Krispies
- Margarine
- Cream Cheese
- Sugar
- Eggs
- Vanilla
- Crushed Pineapple
- Green Food Coloring
- Lemon Pie Filling
- Pineapple Juice
- Cool Whip
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How to Make Four Season Icebox Dessert
- **Spring Layer:** Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9x13 inch glass baking pan.
- **Summer Layer:** In a large bowl, beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract, drained pineapple, and food coloring. Mix until well combined.
- **Assemble:** Pour the summer layer over the spring layer in the prepared pan.
- **Bake:** Bake for 20 minutes, or until the summer layer is set.
- **Fall Layer:** While the dessert is baking, prepare the pumpkin pie filling according to package directions, using ¾ cup reserved pineapple juice and enough water to reach the required liquid amount. Let cool slightly before pouring over the summer layer.
- **Winter Layer:** Once the dessert has completely cooled, spread the Cool Whip or whipped cream evenly over the top, creating a 1-1 ½ inch thick layer.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
156g
Fat
97g
Carbs
16g
