Easy Lemon Icebox Pie
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Nutrition Facts (per serving) | |
---|---|
237 | Calories |
12g | Fat |
29g | Carbs |
5g | Protein |
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. |
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.
Ingredients
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1 (3-ounce) package lemon Jell-O
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2/3 cup boiling water
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1 (8-ounce) package cream cheese, low-fat or nonfat is OK
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1 cup whipped topping, frozen, such as Cool Whip
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1 chocolate cookie pie crust
Steps to Make It
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Pour Jell-O into a medium bowl. Add boiling water and stir until dissolved, about 2 minutes.
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Transfer Jell-O mixture to a blender or food processor. Add cream cheese and frozen whipped topping. Puree until smooth.
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Pour into prepared pie crust.
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Refrigerate until firm, 2 to 4 hours.