Lemon Icebox Pie

Lemon Icebox Pie
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Calories 218 cals
Total Fat 4 g
Cholesterol 8 mg
Dietary Fiber 0 g
Sodium 224 mg
Protein 6 g
Total Carbohydrate 28 g

Prep Time: 20 Minutes

Time to Table: 3 Hours 20 Minutes

Serves: 8



Dissolve the gelatin into the boiling water in large bowl; cool to room temperature. In a food processor bowl, puree the cottage cheese and sour cream; stir into the gelatin. Fold 1 cup of the whipped topping into the gelatin mixture. Pour the mixture into the prepared crust. Refrigerate until firm (at least 3 hours). Serve with additional whipped topping, if desired.


Average Rating:
5 out of 0 5
JBJB 07/07/2018

I made this lemon pie using 2oz cream cheese instead of the sour cream. I made my own graham cracker crust too. It was light, creamy and not too tart. Just right for summer time. I will definitely make it again.

Mary Beth 07/01/2018

Loved this pie. So light and creamy, great lemon flavor, not too tart. Very simple to make. I actually made my graham cracker crust instead of buying a ready made, That made it even better !!!!

Erin 06/29/2018

Accidentally brought home cream cheese instead of cottage. Did not have time to go back, so made with that substitution. BTW the 3 oz box of lemon Jello is correct. Fantastic and Fabulous are just two of the words to describe how delicious this recipe is. Easiest, most delicious desert I have ever made.

Kathy 06/28/2018

Use regular small box of gelatin. I'm going to substitute the sugar-free variety. This will be a great dessert for diabetics!

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