Lemon Icebox Pie
LEMON ICEBOX PIE
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|1||graham cracker pie crust|
|1 can(s)||sweetened condensed milk|
|1/2 c||lemon juice|
|1||container cool whip|
Member Since Feb 2013
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.
Combine sweetened condensed milk and lemon juice; thoroughly blend in about 2/3 of the Cool Whip.
Pour into the pie shell and top with remaining Cool Whip.
Chill for 2 hours before serving.