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Lemon Ice-Box Pie

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YIELD

servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

Crust
1 ½ 355
CUPS ML LEMON COOKIES
crumbs *
½ 118
CUP ML ALMONDS
ground
6 9E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML SUGAR
¼ 59
Filling
1 237
2 2
EACH EACH CREAM CHEESE
softened, 3ounce packages *
½ 118
CUP ML SOUR CREAM
1 1
EACH EACH INSTANT PUDDING MIX
3 1/2ounce, lemon *
1 ¾ 414
CUPS ML MILK
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated
Topping
¼ 59
CUP ML HARD CANDIES
lemon drop, finely crushed *

Directions

For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together.

Pat in bottom and up sides of a nine-inch pie pan.

Bake at 300℉ (150℃) for 15 minutes.

Set aside to cool.

For filling: Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy.

Spread in bottom of cooled crust.

Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind.

Spread over cream cheese layer in crust.

Refrigerate for one hour.

For topping: Spread whipped topping over top of pie and sprinkle with crushed lemon candies.

Refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 653 59% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 220mg 9%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 6%
Sugars g
Protein 18g
Vitamin A 23% Vitamin C 3%
Calcium 24% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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