Lemon Icebox Pie Recipe

A slice of lemon icebox pie being pulled from the rest of the pie.

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.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Resting Time 4

Total Time 4 10

Servings servings

Calories 400kcal

Author Jessy Freimann

Equipment

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.

Nutrition