This raspberry lemon icebox pie recipe 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.
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Why You'll Love This Recipe For Lemon Icebox Pie
I love doing polls on my Instagram stories. It's so much fun to learn about you guys and also to find out what kind of recipes you want. And one thing that I love the most about this crazy job of mine is being able to connect directly with you — because you're the reason I do this!
In a recent poll, you all let me know by a landslide that you wanted no-bake desserts for summer. So I immediately got to work. I love a good icebox lemon cake, so I figured an icebox pie would be an even better option! They tend to be crazy easy to put together and don't involve turning on an oven.
Well, this 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. 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, and that's not the only reason to try it!
- Full of bright, fruity flavor
- Light and refreshing
- Make-ahead recipe
- Great for any occasion
- Just 4 ingredients
Ingredient Information And Substitutions
- Cool Whip- Or whatever whipped topping you prefer, including the dairy-free kind. Make sure to grab the large tub and thaw it in the fridge the night before.
- Vanilla wafers- These little cookies taste just like a cake layer when they soften, making them perfect for icebox desserts!
- Lemon pie filling- This recipe is all about EASY. If you want to make your own lemon curd, go for it. I like that I can keep a can in the pantry as a last-minute option.
- Fresh raspberries- Add another layer of flavor and gorgeous pops of color. Strawberries would be too juicy for this dessert, but blueberries or blackberries would be yummy!
How To Make Lemonade Icebox Pie
Step 1- Getting started.
Line a pie plate with plastic wrap to make it easier to get the dessert out later. Use two long pieces that cross in the middle so the entire pie plate is covered with lots of extra hanging over the side. Spread a thin layer of whipped topping inside the pan — it should completely cover the plastic wrap. Use vanilla wafers to line the entire bottom and up the sides in a single layer.
I also like to pick out a few of the nicest-looking raspberries to go on top of the finished dessert. Save those in the fridge for later.
Step 2- Layer more ingredients.
Carefully spread half a can of lemon filling over the cookies, then sprinkle half the raspberries over the top. Add more whipped topping, then another layer of wafers, followed by the rest of the lemon filling.
Finish with the last of the raspberries, more of the whipped topping, and the last of the vanilla wafers.
Step 3- Cover and chill.
Grab the plastic wrap hanging outside of the pie plate and fold it over the top of the dessert, one piece at a time. Pop the dessert in the fridge for at least 4 hours.
Step 4- Remove and serve.
Peel back the plastic wrap, then carefully invert the pie onto a serving dish. Remove all of the plastic and frost the outside with the remaining whipped topping. Top with reserved raspberries and enjoy!
Frequently Asked Questions
I wouldn't recommend it. Tubs of whipped topping are stabilized, meaning they won't deflate as quickly as freshly whipped cream. If you really want to go DIY, add cornstarch, extra powdered sugar, or Jello pudding powder to the heavy cream once you reach the soft peak stage- although I haven't tested this, so I cannot confirm if it'll work out well.
Before modern refrigeration, households had an icebox to keep things cool. People figured out how to make cakes and pies with little to no baking, then stored them in their iceboxes until it was time to serve.
Yes, but be sure to wrap it really well in plastic and foil. Best to do so after assembling but before inverting and frosting it. Thaw slowly in the refrigerator so it doesn't weep.
Tips For Making Lemon Ice Box Pie
- Before starting to assemble the pie, pull a few of the prettiest raspberries aside to decorate the top of this ice box dessert once you've frosted it with the whipped topping.
- Plastic wrap is your friend for this recipe. It's the only way to get the pie cleanly out of the pan, and the excess pieces hanging off the sides keep the dessert well covered as it chills.
- Don't forget that first layer of whipped topping. It helps hold the nilla wafers in place so they don't slide around or fall into the middle.
- Spread the filling gently so you don't pull up the wafers or mix everything together.
- Give this pie at least four hours to set, although overnight is ideal. Much like lemon icebox cake, it's the perfect make-ahead recipe!
- Work smarter, not harder! Place your serving plate upside down on top of the pie, then hold it in place while you flip. Give the pie plate a little jiggle, and the dessert should slide right out.
- Ingredients to prep ahead- Clean the raspberries and thaw the whipped topping.
- Leftovers and storage- Keep ice box pie covered in the refrigerator for 2-3 days. The wafers will continue to soften, it'll still taste yummy.
What To Serve With Lemon Icebox Pie
If you're looking for no bake desserts, then you're probably also looking for no bake dinner options! Here are some of my favorite summer recipes to make on the stovetop or grill (or neither!) so the kitchen stays nice and cool.
Other Delicious No Bake Desserts To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Lemon Icebox Pie Recipe
Ingredients
- 16 ounce whipped topping, thawed (the large container not the normal size one)
- 12 ounces vanilla wafers
- 16 ounces lemon pie filling
- 12 ounces 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 ¼ 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.
Video
Notes
- Before starting to assemble the pie, pull a few of the prettiest raspberries aside to decorate the top of this ice box dessert once you've frosted it with the whipped topping.
- Plastic wrap is your friend for this recipe. It's the only way to get the pie cleanly out of the pan, and the excess pieces hanging off the sides keep the dessert well covered as it chills.
- Don't forget that first layer of whipped topping. It helps hold the nilla wafers in place so they don't slide around or fall into the middle.
- Spread the filling gently so you don't pull up the wafers or mix everything together.
- Give this pie at least four hours to set, although overnight is ideal. Much like lemon icebox cake, it's the perfect make-ahead recipe!
- Work smarter, not harder! Place your serving plate upside down on top of the pie, then hold it in place while you flip. Give the pie plate a little jiggle, and the dessert should slide right out.
- Ingredients to prep ahead- Clean the raspberries and thaw the whipped topping.
- Leftovers and storage- Keep ice box pie covered in the refrigerator for 2-3 days. The wafers will continue to soften, it'll still taste yummy.
2pots2cook says
Jessy Freimann says
Megan @ MegUnprocessed says
Jessy Freimann says