Now that the flowers and trees are blooming, and the weather is turning warm, don’t you start to get in the mood for grilling, salads, and light and fruity desserts?  At our house we sure do!  Of course my hubby’s favorite dessert is a pie no matter what time of year it is, and combine it with lemon, and he’s in dessert heaven.  For better or worse, I’ve made a lot of desserts on this blog with whipped topping (cool whip), because it’s so versatile, and has such a great light texture.  This Icebox Lemon Pie is no exception.  It was hoarded greatly appreciated by said husband.  😛

It makes such a sizeable and pretty pie, that no one would believe there’s only 2 ingredients in the filling, and it takes all of five minutes to make!

ICEBOX LEMON PIE
Ingredients:

• Two 3 ounce packages of lemon jello
• 16 ounces of thawed cool whip/whipped topping (I use light)
• 9 inch graham cracker crust

Stir together the whipped topping and jello, till the jello powder is incorporated.

Spoon the mixture into the pie crust, and then put it in the freezer for several hours.

You can’t go wrong with how long you leave it in the freezer, in fact, I leave any leftovers in the freezer, and when we want a slice, just pull it out and cut it.

It thaws very quickly, and tastes great whether it’s slightly firm or more firm.

See how easy this pie is!  It’s light, cool and refreshing, and also a tall, fluffy, pretty looking pie.

I’ve made a bunch of different recipes with cool whip/whipped topping, and if you like this recipe, you’re sure to like these too!

Cool Whip Fun

You can serve the lemon filling without a crust too!

You can also doctor it up for an extra tasty topping for oatmeal!

Baked Cranberry Oatmeal with Cinnamon Cream

I’m not sure you can make a more scrumptious pie filling with only two ingredients in it.  Adding a pre-made crust still only makes a 3 ingredient amazing pie!

Hope you enjoy it as much as we did!