Favorite Lemon Icebox Pie

Gail Welch Recipe

By Gail Welch sugarshack

We used to eat at a restaurant that served lemon icebox pie. I really think it was the Edward's brand. I have tried to find a recipe to recreate it. This is as close to it as I can remember. I've tweaked three recipes to come up with this recipe.


Recipe Rating:
 2 Ratings
Serves:
6-8 Requires 3 3/4 hrs to chill
Prep Time:

Ingredients

VANILLA WAFERS COOKIE CRUST
1 1/2 c
vanilla wafers, crushed fine (about 30 wafers) may use ready made graham cracker or vanilla wafer crust, instead of making wafer crust
1/4-1/3 c
butter, melted
10-12
vanilla wafers cookies
LEMON ICEBOX PIE FILLING
1 pkg
8 oz. cream cheese, room temperature
1/3 c
lemon juice
1 can(s)
sweetened condensed milk (not evaporated)
MARSHMALLOW TOPPING
2 c
jet-puffed marshmallows
4 oz
whipped topping, thawed (1/2 tub)
2 Tbsp
milk

Directions

1
MAKE THE COOKIE CRUST (OR USE READY MADE VANILLA WAFER OR GRAHAM CRACKER CRUST): Place wafers in a gallon sized ziplock bag and use rolling pin to crush cookies into crumbs. Add melted butter and knead. Press into bottom and up the sides of a 9-inch pie plate. Chill 30 mins. - 1 hour in refrigerator.
*NOTE: May use blender to make crumbs instead of rolling pin, if desired.
2
LEMON ICEBOX PIE FILLING: In mixing bowl, beat cream cheese, lemon juice and sweetened condensed milk until smooth. Pour into prepared (chilled) pie crust. Place in refrigerator while preparing topping.
3
MARSHMALLOW TOPPING: Mix together 2 cups of marshmallows and 2 tablespoons milk in large microwaveable bowl. Microwave on high for 1 minute. Stir and continue microwaving an additional 30 seconds or until marshmallows are completely melted. Mix well. Refrigerate until cool (about 15 minutes.)
Fold in 1/2 tub of whipped topping and blend well. Spread on top of pie.
4
Press whole wafers into the top sides around the pie. Place pie in refrigerator to chill until set about 3 hours. Enjoy!