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Lemon Icebox Pie

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

  • 1 (9 inch) prepared graham cracker crust
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 lemons, juiced
  • 1 teaspoon lemon zest

  1. In a medium mixing bowl, beat cream cheese until fluffy. 
  2. Add condensed milk, lemon juice, and lemon rind, mix until smooth. 
  3. Pour mixture into crust. 
  4. Refrigerate at least 2 hours before serving. 
  5. Garnish with whipped cream and mint leaves if desired.

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