Lemon Ice Box Pie

⁽¹⁾

If you're looking for a cold dessert, then this scrumptious treat will satisfy your every need.

30 minutes Prep: 20 minutes Cook: 10 minutes

277 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

16	each	graham crackers	finely crushed
8	teaspoons	butter	or margarine
2	each	pudding mix, sugar-free	vanilla
3/4	cups	lemon juice	fresh
2	teaspoons	lemon zest	grated
2	packages	gelatin, flavored, sugar-free	lemon flavor

Directions

Mix graham crackers and margarine; spread evenly into 9 inch pie plate. Bake at 350 for 10-12 minutes. Cool.

Prepare pudding according to package directions. Bring lemon juice and rind to a boil; dissolve jello in lemon juice. Add this mixture to pudding and mix well. Cool. Spoon into crust. Chill.

Reviews

this is a great recipe for a person who likes to have a lot of lemon taste. its a great pie. i have been looking for the recipe for a long time and i found it and ill noever let it leave because it is a great pie. this is a super easy pie to make and its very tasty!!! -anna,13
over 7 years ago

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 28g

Amount per Serving

Calories 277 31% of calories from fat

	% Daily Value*
Total Fat 9.0g	15%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 397mg	17%
Total Carbohydrate 45.0g	15%
Dietary Fiber 2.0g	8%
Sugars 13.0g
Protein 4.0g	8%

Vitamin A	2%		Vitamin C	19%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-1

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Spanish

Last Recipes Viewed

Recipe Bite

It's the Great Pumpkin

by Mark R. Vogel

According to an Irish myth, one day a man known as "Stingy Jack" for his miserly inclinations had a drink with the devil. True to his name, Jack convinced the...

Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq