INSTRUCTIONS
Place the cream rubbish into a mixing coliseum and use an electric mixer to mix until smooth and delicate. Add the candied condensed milk, bomb juice and bomb tang and mix again until the constituents are completely incorporated and fully smooth.
Pour the stuffing into thepre-made graham cracker pie crust, smooth the top and bite in the refrigerator for 2 hours to set.
Top with whipped cream or cool scourge and serve cold.
NOTES
Fat-free cream rubbish can be used in place of full– fat cream rubbish. The fat–free interpretation gives this bomb icebox pie further of a sherbet taste and feel. Using fat free cream rubbish and fat free condensed milk will bring the calories down to 187 per slice.
Make sure the cream rubbish is at room temperature before mixing in order to get a smooth stuffing.
Bottled bomb juice can be used if you ca n’t find fresh failures. I tested the form with both options and my taste testers could NOT tell the difference.
Make this cate up to 2 days ahead of time. Store covered in the refrigerator until you’re ready to serve. This pie can be stored covered in the fridge for over to 5 days.
This pie can be firmed for over to 3 months.