Lemon Ice Box Pie
This pie is so easy to put together and is light and tangy.
- 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 allrecipes.com
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.