Ingredients for Lemon Ice Box Pie Frozen Cracker Barrel Copycat
- 1 (9 inch) prepared graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 1 cup fresh lemon juice
- 2 drops yellow food coloring
- 16 ounces frozen whipped topping, thawed
- vanilla wafers for garnish
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How to Make Lemon Ice Box Pie Frozen Cracker Barrel Copycat
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk and 1 cup fresh lemon juice until fully combined.
- Gradually add 8 ounces of whipped topping, folding gently until just incorporated. Stir in 2 drops of yellow food coloring for a vibrant hue.
- Pour the lemon filling into your prepared graham cracker crust (see notes for crust options).
- Gently spread the remaining 8 ounces whipped topping evenly over the lemon filling.
- Arrange vanilla wafer cookies around the edge of the pie to create a decorative border.
- Cover the pie tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly. Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
219g
Fat
56g
Carbs
22g