lemon icebox pie
I got this recipe from the side of a Borden’s sweetened condensed milk can in 1960 (you do the math), and I’ve been making it ever since. It’s ingredients you can keep on hand to stir up at a moment’s notice. As the family grew, and my time to spend making dessert, grew more and more limited…I just doubled and tripled the recipe. Sometimes I didn’t even bother with the pie shell…just serve up the filling in pretty dessert dishes with graham crackers crumbled on top and call it a party.
prep time
10 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 - graham cracker pie crust
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- 1 - container cool whip
How To Make lemon icebox pie
-
Step 1Combine sweetened condensed milk and lemon juice; thoroughly blend in about 2/3 of the Cool Whip.
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Step 2Pour into the pie shell and top with remaining Cool Whip.
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Step 3Chill for 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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