Raspberry Lemon Icebox Pie

Name: Raspberry Lemon Icebox Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 1 16 ounce container frozen whipped topping, (thawed (the large container not the normal size one)); 1 12 ounce box vanilla wafers; 1 16 ounce can lemon pie filling; 1 12 ounce container fresh raspberries, (rinsed and dried)

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Raspberry Lemon Icebox Pie is a seriously easy, no-bake summer dessert that will have everyone fighting for seconds!

Raspberry Lemon Icebox Pie

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I love doing polls on my Instagram stories. It’s so much fun to learn about your guys and also to find out what kind of recipes you guys want. Because you guys are the reason I do this. And one thing that I love the most about this crazy job of mine is being able to connect directly with you!

In a recent poll, you guys let me know by a landslide that you wanted no-bake desserts for summer. So I immediately got to work. I figured an icebox pie would be a good option for this since they tend to be crazy easy to put together and don’t involve turning on an oven.

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This lemon ice box pie recipe definitely took a few more tests than usual. Don’t get me wrong, it tasted fantastic from the get-go. That was never a concern. But from an execution standpoint, it needed a little more attention.

My initial attempts involved me making it in a pie plate, like any other pie. But getting a piece out was a nightmare. Who wants to bring that gorgeous ice box cake to their next party, only to not actually be able to get a nice piece out? Buh-bye wow-factor! But don’t you worry, I’ve devised a way to maintain the pie’s beauty while still enjoying all the great flavors!

Tips for making this lemon raspberry icebox cake recipe

Before starting to assemble the pie, pull a few of the prettiest raspberries aside to decorate the top of this ice box cake once you’ve frosted it with the whipped topping.
Plastic wrap is your friend for this recipe. Remember how I said about how I could not get a clean piece out? Well, I spread two pieces of plastic wrap in both directions over the pie plate (crossing in the middle). Then I covered it with a very thin layer of whipped topping and built the pie into the plate. The plastic wrap allowed me to easily flip the pie out of the pie pan once it was set and onto a plate- the way you would with a bundt cake- and frost it with whipped topping for clean and easy cutting.
When spreading the pie filling onto the layer of vanilla wafer, take your time and be gentle s as not to pull up the wafers.
Give this pie at least four hours to set, although overnight is ideal (it’s the perfect make0ahead recipe!).

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Tutorial for making Raspberry Lemon Icebox Pie:

5 from 1 vote

Raspberry Lemon Icebox Pie

Prep Time

10 mins

Resting Time

4 hrs

Total Time

10 mins

Raspberry Lemon Icebox Pie is a seriously easy, no-bake summer dessert that will have everyone fighting for seconds! Made with vanilla wafers, lemon pie filling, fresh raspberries and whipped topping, it's a delicious way to make a killer dessert without having to turn on your oven.

Course: Dessert

Cuisine: American

Keyword: lemon icebox pie

Servings: 8 servings

Author: Jessy Freimann, The Life Jolie

Ingredients

1 16 ounce container frozen whipped topping, thawed (the large container not the normal size one)
1 12 ounce box vanilla wafers
1 16 ounce can lemon pie filling
1 12 ounce container fresh raspberries, rinsed and dried

Instructions

Remove a few of the nicest looking raspberries from the container and set aside.
Take two pieces of saran wrap and line the pie plate with them, so that they cross in the middle like a lowercase T (they should all be right up against the whole pan with extra wrap coming out of the pan).
Take a small scoop of whipped topping and spread it into a very thin layer to completely cover the plastic wrap inside of the pan. You don't need much, it's just a tiny amount to adhere the first layer of vanilla wafers.
Line the bottom and up the sides of the pan in a single layer of vanilla wafers. This will vary based on the exact size of your pie pan (mine was 9.5 inches) but for me it ended up being around 37 vanilla wafers.
Gently spread half the can of lemon pie filling to completely cover the layer of wafers in an even layer.
Take half of the raspberries and spread them on top in a even layer.
Spread on an even layer of whipped topping. This ends up being around 1/4 of the container.
Now add another layer of vanilla wafers. This ended up being around 30 wafers.
Spread the remaining lemon pie filling in an even layer over the wafers.
Place the remaining raspberries (except for the ones you pulled aside) in a layer over the lemon pie filling.
Spread another quarter of the whipped topping container over the raspberries. Make another layer with the remaining vanilla wafers.
Pull the excess sides of plastic wrap over the top of the pie plate to cover it up and refrigerate for at least 4 hours or overnight.
Prior to serving, unwrap the top of the pie plate and invert the pie plate onto your serving plate.
Carefully remove the plastic wrap from the icebox pie and frost it with the remaining whipped topping and decorate with remaining raspberries. Refrigerate until you're ready to serve or serve immediately.