Lemon Icebox Pie

Lemon Icebox Pie
This recipe is for a Lemon Icebox Pie but can be modified for any type of Icebox Pie. Just replace the zest and juice with any ½ cup of fruit juice and the Kool-Aid packet to match. Some examples: Lime juice for a Key Lime Icebox Pie Orange juice for a Dreamsicle Pie Strawberry pulp for a Strawberry Icebox Pie Blueberry pulp for a Blueberry Icebox Pie Blackberry pulp for a Blackberry Icebox Pie Raspberry pulp for a Raspberry Icebox Pie Mango pulp for a Mango Icebox Pie Pineapple pulp for a Pineapple Icebox Pie Kiwi pulp for a Kiwi Icebox Pie
  • 1 sleeve of graham crackers
  • 1 stick of unsalted butter
  • zest from 2 lemons
  • juice of 2 lemons or ½ cup
  • 1 14 oz can sweetened condensed milk
  • 1 packet of Kool-Aid Lemonade mix
  • 1 8 oz tub of Cool Whip, divided
  • 16 Nilla Wafers
  1. Preheat the oven to 350 degrees.
  2. Run the sleeve of graham crackers through the food processor until they are crumbs.
  3. Microwave the stick of butter until melted.
  4. Mix the cracker crumbs and butter together and press into a pie plate going up the sides and bake for about 10 mins, then let cool
  5. Combine the condensed milk, lemon juice, lemon zest, and Kool-Aid packet in a bowl and whisk until smooth.
  6. Add ½ the tub of the Cool Whip and fold in until completely blended.
  7. Pour the mixture into the crust and insert Nilla Wafers around the rim.
  8. Put the pie into the freezer for an hour or two then spread the other ½ of the Cool Whip on top.
  9. Store in the freezer.
You can also add food coloring to make the filling more of a yellow color.