Favorite Lemon Icebox Pie
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.
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
vanilla wafers cookies
LEMON ICEBOX PIE FILLING
8 oz. cream cheese, room temperature
sweetened condensed milk (not evaporated)
whipped topping, thawed (1/2 tub)
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!