Lemon Icebox Pie
Ingredients
- Graham Cracker Crust baked and cooled
- 4 ounces of cream cheese softened
- 1 14-oz can of sweetened condensed milk
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 cup frozen whipped topping thawed
- Garnish: whipped topping and lemon zest
Instructions
- In a large bowl beat cream cheese at medium speed with a mixer until smooth.
- Add condensed milk and lemon zest and juice.
- Beat until combined.
- Fold in whipped topping.
- Spoon filling into prepared crust.
- Cover and refrigerate until firm approximately 3 hours or up to 3 days.
- Garnish with whipped topping and lemon zest.
Notes
Adapted from taste of the south