Lemon Icebox Pie

Serving 12 people

45 min


  • butter 2 Tbsp butter, melted
  • cookie crumbs 2 cups cookie crumbs (like graham cracker crumbs)
  • gelatin 3 tsp powdered gelatin
  • lemon juice ¾ cup lemon juice
  • lemon zest 1 tsp lemon zest
  • low fat yogurt 2 cups low-fat firm yogurt (like Greek yogurt)
  • milk 3-6 Tbsp milk
  • powdered sugar 1 Tbsp powdered sugar
  • vanilla pudding mix 10 Tbsp powdered sugar
  • whipped topping 2 cups PREPARED vanilla pudding
  • 1 cup low-fat whipped topping
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How to make it

  1. CRUST: Put cookie, melted butter and 3 Tbsp milk in a food processor.
  2. 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 cup cold water.
  3. Let stand 5-10 minutes to bloom.
  4. Mix pudding, yogurt, sugar, lemon juice, lemon zest and 1 cup of low-fat whipped topping.
  5. Heat gelatin mixture gently, stirring until dissolved.
  6. Add it to lemon filling and stir.
  7. Pour into cookie crumbs crust and refrigerate until set.TOPPING: Before serving, top with whipped topping.