|Nutritional Guidelines (per serving)|
|Servings: 1 pie (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 1 3-ounce package lemon Jello
- 2/3 cup water (boiling)
- 1 8-ounce package cream cheese (low-fat or non-fat is okay)
- 1 cup whipped topping (frozen, such as Cool Whip)
- 1 chocolate cookie pie crust
Pour Jello into a medium bowl. Add boiling water and stir until dissolved, about 2 minutes.
Transfer Jello mixture to a blender or food processor. Add cream cheese and frozen whipped topping. Puree until smooth.
Pour into prepared pie crust.
Refrigerate until firm, 2-4 hours.