Lemon Icebox Pie with Cream Cheese

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 293 Calories

Ingredients

• 1 cup white sugar
• ¼ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup boiling water
• 1 (12 fluid ounce) can evaporated milk
• 1 ¼ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

Recipe Instructions

Step 1

Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.

Step 2

Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.

Step 3

Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.

Step 4

While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.

Step 5

Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.

Step 6

Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.

Step 7

Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.