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Salted Caramel Icebox Pie
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Salted Caramel Icebox Pie

Icebox Pie


  • 2 cup chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 8 ounce cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-2 dash fine salt, optional
  • 10 ounce Jar of Harbor Sweets Salted Caramel Sauce
  • 1 1/2 cup heavy cream
  • 1-2 tablespoon Harbor Sweets Dark Chocolate Sauce


To make the crust: Preheat oven to 350 degrees. Combine chocolate wafer crumbs, granulated sugar and melted unsalted butter in a medium bowl, stirring until moistened. Press mixture on bottom and up sides of a 9-inch pan. Bake for 10 minutes. Allow to cool. To make the filling: Mix cream cheese, confectioners' sugar, vanilla and salt until combined. Mix in caramel sauce. Whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Pour filling into baked crust. Drizzle with chocolate sauce. Refrigerate 8 hours or overnight before serving. Keep pie refrigerated. (Adapted from Bake or Break.)

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