A simple, no bake recipe for lemon icebox pie. Your guests will never know it only took 10 minutes to make!
Servings: 8 -12
Ingredients
For the Crust:
- 1 cup graham crumbs
- 3 tablespoons butter
For the Lemon Filling:
- 2 boxes of Jello Lemon Pudding dry (99 gram packages)
- 4 cups of milk
- ½ tub of Cool Whip 1 L
For the Topping:
- ½ tub of Cool Whip 1L
- optional: sprinkles
Instructions
For the Crust:
- Melt butter in the microwave. 3 tablespoons should take about 30ish seconds.
- In a bowl combine graham crumbs and butter, stir until well combined.
- Press into a pie plate that you've already sprayed with non-stick spray. Tamp it down with the underside of a glass. Works really well.
- Set aside.
For the Filling:
- Mix the dry pudding mixes with 4 cups of milk.
- Once it's thick and creamy, add the cool whip and mix until well combined.
- Pour this over top of the pie crust.
- Smooth out.
For the Topping:
- Pour cool whip on top of filling. Smooth out.
- Garnish the top with sprinkles if you like them. Just makes it extra pretty.
- Pop it in your freezer for about an hour, or up to about 4 hours. Depends if you like your icebox pie soft or hard.
- Remove and slice.
- Serve with a big old lemony smile!
Notes
I'm a Canuck so our sizes are different from the states. If you buy the 32 ounce size and use half in the filling and half for the topping it's approximately the same as our Canadian 1 L so should work perfectly.