- 8
- 10 mins
- 10 mins
Ingredients
- 1 cup graham crumbs
- 3 tablespoons butter
- 2 boxes of Jello Lemon Pudding, dry (99 gram packages)
- 4 cups of milk
- 1/2 tub of Cool Whip (1 L)
- 1/2 tub of Cool Whip (1L)
- optional: sprinkles
Preparation
Step 1
Crust:
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.
Filling:
Mix the pudding mixes with 4 cups of milk.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.
Topping:
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.