Lemon Icebox Pie II

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

Yield

8 servings

Ingredients

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
whipped cream
mint leaves (optional)

Directions

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

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