When life hands you lemons… you make this delicious, cool and refreshing no-bake Lemon Icebox Pie!
It’s Monday after returning from a beautiful week away at the cottage with family. No wifi, no stress, no loud city noise… just me, the lake, and a few hundred mosquitoes. Total bliss.
Naturally I am facing a bit of the Monday blues (it’s also raining here so that doesn’t help much) so what better way to sweeten the start of the week then with a little bit of decadence.
So here’s the thing… I’m feeling a bit lazy and really not looking forward to whipping up something in the kitchen that will take me a good hour or more and really I don’t want to make a trip to the local bakery and spend any more money so I am turning to this delicious dessert recipe I usually make when short-notice invites turn up in my calendar (thanks, Mom…) that takes very little ingredients and time to make.
If you love lemony desserts like me, you will absolutely love this recipe!
Using the delicious taste of Real Gay Lea Whipped Cream Light (you may use regular if you like!), lemon pudding, graham crackers and Gay Lea Butter, something refreshingly decadent will be ready to delight in before you know it. Plus your guests will love it and shhh! They don’t have to know it only took you 10 minutes to make!
It’s served ice cold from the freezer so it’s the perfect dessert to offer and bring for summer entertaining. My kids love it too because the lemon isn’t so overpowering (for those that aren’t very keen on lemon), and it’s not overly sweet (for those that don’t have a big sweet tooth) so it pleases pretty much everyone!
- 1 cup graham crumbs
- 3 tablespoons Gay Lea butter
- (Alternatively if you're in a super quick hurry, you can buy pre-made graham crust)
- 2 boxes of Jello Lemon Pudding, dry (99 gram packages)
- 4 cups of milk
- ½ tub of Real Gay Lea Whipped Cream Light (or regular) (1 L)
- ½ tub of Real Gay Lea Whipped Cream Light (or regular) (1L)
- optional: sprinkles
- Melt butter in the microwave. 3 tablespoons should take about 30ish seconds.
- In a bowl combine graham crumbs and butter, stir until well combined.
- Press into a pie plate that you've already sprayed with non-stick spray. Tamp it down with the underside of a glass. Works really well.
- Set aside.
- Mix the dry pudding mixes with 4 cups of milk and whip it! Whip it good! (Had to...)
- Once it's thick and creamy, add the cool whip and mix until well combined.
- Pour this over top of the pie crust.
- Smooth out.
- Pour cool whip on top of filling. Smooth out.
- Garnish the top with sprinkles if you like them. Just makes it extra pretty.
- Pop it in your freezer for about an hour, or up to about 4 hours. Depends if you like your icebox pie soft or hard.
- Remove and slice.