By Misty I.

July 24, 2019

I needed an excuse to use my new lemon sprayer I purchased in Sapporo recently. Don’t you just love Daiso?! I didn’t want to go to the grocery store so I was limited to the ingredients I had in my kitchen. I settled on lemon icebox pie.

• 

Lemon Icebox Pie

Ingredients:

30-34 Nilla wafers

1 (8oz.) Philly Original Cream Cheese, softened

1 (3.4 oz.) Jell-O Instant Vanilla Pudding

¾ C. Milk

Juice and zest from one lemon

1 ½ C. Cool Whip (or just use the whole container like me)

Method:

1. Beat cream cheese with an electric mixer until fluffy.
2. Add pudding mix, milk, lemon juice and zest and mix again.
3. Fold in cool whip.
4. Line a loaf pan (I used an 8×11 pan) with half (about 15) of the Nilla wafers.
5. Spread half of lemon cream on wafers.
6. Add the remaining wafers and follow with remaining cream.
7. Refrigerate for a few hours or overnight.

   

That’s it, only easy!