Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make an icebox pie in an iron oven!
1 c. all purpose flour
1 c. powdered sugar
1 stick butter
8 oz. chopped pecans
8 oz. cream cheese
1 large package chocolate instant pudding mix
1 large package vanilla instant pudding mix
16 oz. Cool Whip®
Melt butter, add flour and pecans and spread evenly over bottom of 12-inch Dutch oven. Set crust by placing the oven over 18-20 coals, and topping with a like amount. (You might wish to rotate the oven once or twice to keep the heat even.) After browning the crust mixture, set the oven aside to cool. Mix softened cream cheese, powdered sugar and 8 oz. of Cool Whip®. Then spread the cream cheese mixture across the bottom of the cooled crust. Next, mix the chocolate and vanilla pudding mixes according to the package directions, and spread evenly over the cream cheese layer. Cool mixture by setting the 12-inch oven inside an ice-filled 14-inch oven. Top pudding layer with remaining Cool Whip®. (Optional: sprinkle pecan pieces on Cool Whip®.)
From the December 2000 issue.