We used to eat at a restaurant that served lemon icebox pie. I really think it was the Edward's brand. I have tried to find a recipe to recreate it. This is as close to it as I can remember. I've tweaked three recipes to come up with this recipe.
Provided by Gail Welch
Categories Fruit Desserts
Time 25m
Number Of Ingredients 12
Steps:
- 1. MAKE THE COOKIE CRUST (OR USE READY MADE VANILLA WAFER OR GRAHAM CRACKER CRUST): Place wafers in a gallon sized ziplock bag and use rolling pin to crush cookies into crumbs. Add melted butter and knead. Press into bottom and up the sides of a 9-inch pie plate. Chill 30 mins. - 1 hour in refrigerator. *NOTE: May use blender to make crumbs instead of rolling pin, if desired.
- 2. LEMON ICEBOX PIE FILLING: In mixing bowl, beat cream cheese, lemon juice and sweetened condensed milk until smooth. Pour into prepared (chilled) pie crust. Place in refrigerator while preparing topping.
- 3. MARSHMALLOW TOPPING: Mix together 2 cups of marshmallows and 2 tablespoons milk in large microwaveable bowl. Microwave on high for 1 minute. Stir and continue microwaving an additional 30 seconds or until marshmallows are completely melted. Mix well. Refrigerate until cool (about 15 minutes.) Fold in 1/2 tub of whipped topping and blend well. Spread on top of pie.
- 4. Press whole wafers into the top sides around the pie. Place pie in refrigerator to chill until set about 3 hours. Enjoy!
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