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Lemon Ice Box Pie


This pie is so easy to put together and is light and tangy.

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Rate this recipe 4.4/5 (14 Votes)


  • 1 (9 inch) prepared graham cracker crust
  • 1 8 oz. package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 to 3 lemons, juiced
  • 2 teaspoons lemon zest
  • 1 cup Cool Whip


Adapted from


Step 1

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Fold in Cool Whip. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.


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