Favorite Lemon Icebox Pie
Featured Pinch Tips Video
- 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
- vanilla wafers cookies
- 1 pkg
- 8 oz. cream cheese, room temperature
- 1/3 c
- lemon juice
- 1 can(s)
- sweetened condensed milk (not evaporated)
- 2 c
- jet-puffed marshmallows
- 4 oz
- whipped topping, thawed (1/2 tub)
- 2 Tbsp
VANILLA WAFERS COOKIE CRUST
LEMON ICEBOX PIE FILLING
1MAKE 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.
2LEMON 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.
3MARSHMALLOW 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.
4Press whole wafers into the top sides around the pie. Place pie in refrigerator to chill until set about 3 hours. Enjoy!