With the hot weather here in northern New York this week and the searing 100-plus temps I am hearing about from loved ones back home in Oklahoma, this week I am sharing one of my favorite warm weather, no-bake recipes. I have long been a fan of lemon ice box pie but the extraordinary amount of sugar and calories in just one slice sent me on a mission to create a light, easy and lower sugar version of this lemony delight I have enjoyed since childhood. I hope you will find this pie to be a cool treat on a summer day!
“Angela’s Delightfully Mallow Lemon Ice Box Pie”
1 1/2 cups skim milk
1 (4-serving size) package Jell-O sugar free instant lemon pudding
1 8 oz. tub sugar free Cool-Whip, thawed
3/4 cup miniature marshmallows
1 (8 oz.) reduced fat graham cracker pie crust
In large mixing bowl, combine milk and pudding mix. Stir with wire whisk at least 1 minute or until pudding consistency. Add whipped topping to mixture, stirring with wire whisk until smooth. Add marshmallows and stir well. Pour mixture into pie crust. Refrigerate at least 1 hour before serving. Yield: 6 slices. Enjoy!
“Angela’s Delightfully Mallow Lemon Ice Box Pie”
1 1/2 cups skim milk
1 (4-serving size) package Jell-O sugar free instant lemon pudding
1 8 oz. tub sugar free Cool-Whip, thawed
3/4 cup miniature marshmallows
1 (8 oz.) reduced fat graham cracker pie crust
In large mixing bowl, combine milk and pudding mix. Stir with wire whisk at least 1 minute or until pudding consistency. Add whipped topping to mixture, stirring with wire whisk until smooth. Add marshmallows and stir well. Pour mixture into pie crust. Refrigerate at least 1 hour before serving. Yield: 6 slices. Enjoy!
