Lemon Ice Box Pie
If you're looking for a cold dessert, then this scrumptious treat will satisfy your every need.
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
graham crackers/wafers
finely crushed |
*
|
| 8 | teaspoons |
butter
or margarine |
|
| 2 | each |
pudding mix, sugar-free
vanilla |
* |
| ¾ | cups |
lemon juice
fresh |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | packages |
gelatin, flavored, sugar-free
lemon flavor |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
graham crackers/wafers
finely crushed |
*
|
| 4E+1 | ml |
butter
or margarine |
|
| 2 | each |
pudding mix, sugar-free
vanilla |
* |
| 177 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
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℉ (180℃) for 10 to 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.
Note: You can always make mini tarts or pies with the very same recipe.
Decorate with meringue topping or whipped cream if desired.
