Lemon Icebox Pie

By RoketJSquerl

Ingredients

• CRUST:
• 2 cups cookie crumbs (like graham cracker crumbs)
• 2 Tbsp butter, melted
• 3-6 Tbsp milk
• FILLING:
• 3 tsp powdered gelatin
• 2 cups prepared vanilla pudding
• 2 cups low-fat firm yogurt (like Greek yogurt)
• 10 Tbsp powdered sugar
• 3/4 cup lemon juice
• 1 tsp lemon zest
• 1 cup low-fat whipped topping
• TOPPING:
• 1 cup low-fat whipped topping
• 1 Tbsp powdered sugar

Details

Servings 12
Adapted from kitchennostalgia.com

Preparation

Step 1

CRUST: Put cookie, melted butter and 3 Tbsp milk in a food processor. Mix until crumbs form a ball. If necessary, add more milk, but the mixture should not be soggy. Press crumbs in bottom and up sides of a 9-inch pie dish.
FILLING: In a small bowl, combine gelatin with ¼ cup cold water. Let stand 5-10 minutes.
Mix pudding, yogurt, sugar, lemon juice, lemon zest and 1 cup of low-fat whipped topping. Heat gelatin mixture gently, stirring until dissolved. Add it to lemon filling and stir. Pour into cookie crumbs crust and refrigerate until set.
TOPPING: Before serving, top with whipped topping.