Light & Luscious Lemon Berry Icebox Pie



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The perfect treat to keep you cool and sweeten up a hot day!



  • 1 ½ cups finely ground vanilla wafers 
  • 5 tbsp butter, melted 
  • 1⁄3 cup sugar 


  • 8 oz package cream cheese 
  • 10 oz jar prepared lemon curd 
  • ¼ cup sugar 
  • ½ tsp vanilla extract 
  • 10 oz container truwhip whipped topping 
  • 1 ½ cups fresh raspberries 
  • 2 tbsp powdered sugar 

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1: Preheat oven to 350° F.

2: To make the crust, stir together vanilla wafer crumbs, melted butter, and sugar until thoroughly combined. Press mixture onto bottom and up sides of a deep-dish pie plate.

3: Bake for 15 minutes, or until lightly golden brown. Cool completely on rack.

4: To make the filling, beat cream cheese using an electric beater until smooth and creamy.

5: Add lemon curd, sugar, and vanilla, and continue beating until completely combined. Gently fold in truwhip with a spatula.

6: To assemble the pie, spoon filling into cooled crust, smoothing with a spatula. Arrange raspberries decoratively on top of the pie.

7: Sift confectioner’s sugar over berries. Refrigerate at least 2 hours, and keep refrigerated until ready to serve. 

Recipe Author:

Contest Finalist: Nancy E from Houston, TX

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