Old Fashioned Lemon Cream Cheese Icebox Pie

Let 1 (8 ounce) package of cream cheese sit out overnight to reach room temperature.

Add the entire 14 ounce bottle of sweetened condensed milk to the bowl with cream cheese.

Squeeze in freshly squeezed lemon juice, removing any seeds that get through.

Add in 1/2 packet of lemon jello pudding and mix well.

Pour the mixture into a store-bought graham cracker crust.

Top the pie with Cool Whip using a piping bag with a large star tip.

Refrigerate the pie to set, preferably overnight, but at least 3 to 4 hours.

Optionally, mix in unflavored gelatin for a firmer pie if desired.

Equipment Needed

Spice Level: