Light & Luscious Lemon Berry Icebox Pie
- 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
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.
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