Lemon Icebox Delight Recipe 445
LEMON ICEBOX DELIGHT RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely. Next Layer: Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust. Next Layer: Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges. Last Layer: Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.
LEMON ICEBOX PIE III
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.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
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- Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 10 minutes or until just golden. Cool completely.
- Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
- Whisk the sweetened condensed milk, egg yolks, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.
- Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.
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Reviews 11Cuisine American, SouthernRatings 11Servings 12
- Layer 1: Preheat oven to 350 degrees. Melt butter. In a bowl, mix the butter, flour, and pecans. Spread in a 13" X 9" casserole dish and press down with your fingers making sure to cover the bottom of the dish. Bake for 25 minutes. Cool completely.
- Layer 2: With a mixer, mix the cream cheese and sugar. Fold in Cool Whip and spread over the crust.
- Layer 3: With a mixer, mix the sweetened condensed milk and lemon juice. Spread over the cream cheese layer.
- Layer 4: Spread the rest of the Cool Whip over the top of the pie. Refrigerate for several hour or overnight before serving.
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