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.
- graham cracker pie crust
- 1 can(s)
- sweetened condensed milk
- 1/2 c
- lemon juice
- container cool whip
1Combine sweetened condensed milk and lemon juice; thoroughly blend in about 2/3 of the Cool Whip.
2Pour into the pie shell and top with remaining Cool Whip.
3Chill for 2 hours before serving.