Wednesday, September 7, 2011


"By all the lovely tokens
September days are here
With summer's best weather
And Autumn's best cheer"
-Helen Hunt Jackson

Here in Upstate New York, it's the first day of school for most kids. Picking up my e-mail in my office early this morning, I saw the big yellow school bus drive by, and reality hit me like a ton of bricks--WHAM! Fall is really, truly on it's way! I still can't get over how fast summer whizzed by this year, and now it's time to start thinking about the next season, Autumn. Which just happens to be my very, very favorite season of them all. Bring it on! Especially the month of September here in the Adirondacks, when all of the trees start getting ready for their spectacular,  jewel-colored displays and our mountain air feels so crisp and clean.

And while I can't wait to start putting pumpkins on my front porch and lighting cinnamon scented candles and cooking stews and soups and roasts and ANYTHING involving pumpkins and apples, I just have to share this one last summery dessert with you--because it is so absolutely TO - DIE - FOR that I wouldn't want you to miss it! I made it for Labor Day dessert and Big Daddy (who is not even that big of a fan of frozen desserts) just raved about it. So let's just pretend it's still summer for a few more minutes and indulge, shall we?

The recipe I have for Icebox Toffee Pie calls for a pre-made graham cracker crust, but I always make my own, from the recipe on the side of the graham cracker crumb box......of course, you can do whatever you have time for...........

In a stand mixing bowl, beat softened cream cheese and sugar until smooth. Beat in half and half until blended....................

And before you say ANYTHING, I know Cool Whip is not one of my beloved whole foods and is, in fact, really horrible for you, but every once in a while everyone has to loosen up on their principles a little, right? Anyways, the next step is to fold in the whipped topping and some English toffee bits..............

Spoon into a cooled graham cracker crust and sprinkle with remaining toffee bits............

Cover and freeze overnight. Remove from the freezer about 10 minutes before serving. Go to confession and say 1 billion Hail Mary's, then dig into your own little personal adios to summer! My oh my, Icebox Toffee Pie.....Enjoy!...............

Here's the recipe...............

Serves 6-8

4 oz. package cream cheese, softened (NOT low fat)
2 tblsp. sugar
1 / 2 cup half and half
1 carton (8 oz.) frozen whipped topping, thawed (NOT low fat or sugar free)
1 package (8oz.) English toffee bits, divided
1 graham cracker crust

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in half and half until blended. Fold in (by hand) whipped topping and half of toffee bits. Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Store leftovers in freezer, tightly wrapped.


**The recipes our daughter is sending me--LOVE that she's sharing in my love of cooking and wholesome foods! At her age, my idea of cooking was opening a can of Chef Boy-Ar-Dee!

**My parents--today is their 49th wedding anniversary, and they are celebrating in grand style in San Diego! What wonderful role models Big Daddy and I have for a happy marriage.

**The refreshing walks in the rain lately with Wee Willie!


  1. TOTALLY making that for the block party I'm going to! YUM! It has all the essentials!

  2. I love fall colors, and the scent of spicy candles! That pie is going to the top of my list of desserts to make!