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No Bake Lemon Icebox Pie

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A refreshing and creamy no-bake dessert that combines the bright tang of lemon with a comforting graham cracker crust.

Ingredients

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  • 12 whole graham crackers (1 1/2 cups crushed)
  • 7 tablespoons melted butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 ounces cream cheese
  • 14-ounce can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 8 ounces Cool Whip
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar

Instructions

  1. Set out a 9-inch pie pan and a food processor. Place graham crackers in the food processor and pulse into a fine crumb. Add melted butter, sugar, and salt, then pulse to combine.
  2. Dump the graham cracker crumble into the pie pan, pressing evenly over the bottom and up the sides. Refrigerate until ready to fill.
  3. Wipe out the food processor bowl. Add cream cheese, sweetened condensed milk, lemon juice, and lemon zest; puree until smooth. Pour filling into the crust and refrigerate.
  4. In a medium bowl, mix sour cream and powdered sugar until smooth, then fold in Cool Whip. Spread topping over the lemon filling and freeze for at least 240 minutes.
  5. When ready to serve, cut while frozen and let sit at room temperature for 10 minutes. Garnish with lemon slices if desired.

Notes

Use fresh lemon juice for the best flavor and chill overnight for improved texture.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-icebox-pie/