Easy Lemon Icebox Pie

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 01/17/22
Lemon pie

EmmaKStudio / Getty Images
Prep: 10 mins
Cook: 0 mins
Refrigerate: 4 hrs
Total: 4 hrs 10 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
237 Calories
12g Fat
29g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 237
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 28%
Cholesterol 15mg 5%
Sodium 269mg 12%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 5g
Vitamin C 0mg 0%
Calcium 51mg 4%
Iron 1mg 6%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lemon icebox pie makes a light and refreshing dessert, especially in the spring and summer. With just five ingredients, you can make this lemon icebox pie recipe in a jiffy.

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Ingredients

  • 1 (3-ounce) package lemon Jell-O

  • 2/3 cup boiling water

  • 1 (8-ounce) package cream cheese, low-fat or nonfat is OK

  • 1 cup whipped topping, frozen, such as Cool Whip

  • 1 chocolate cookie pie crust

Steps to Make It

  1. Pour Jell-O into a medium bowl. Add boiling water and stir until dissolved, about 2 minutes.

  2. Transfer Jell-O mixture to a blender or food processor. Add cream cheese and frozen whipped topping. Puree until smooth.

  3. Pour into prepared pie crust.

  4. Refrigerate until firm, 2 to 4 hours.

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