This No-Bake Lemon Icebox Pie is made with sweetened condensed milk, cream cheese and fresh lemons. It’s a delicious, make-ahead dessert that takes less than 10 minutes to put together.
The perfect pie for lemon lovers and lazy bakers!
Crust
- 1 ready-made reduced-fat graham cracker crust (6 oz)
Filling
- 1 box (1 oz) sugar-free instant lemonpudding mix
- 1 cup unsweetened almond milk
- 1 cup nonfat plain Greek yogurt
- 1 tub (8 oz) light whipped topping, divided
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- In a mixing bowl, whisk together the sugar-free lemon pudding mix and almond milk for 2 minutes until thick.
- Stir in the Greek yogurt, lemon juice, and lemon zest.
- Fold in half of the whipped topping until smooth and creamy.
- Pour the filling into the graham cracker crust and smooth the top just like the pie in the photo.
- Refrigerate for at least 4 hours until set.
- Top with remaining whipped topping before serving if desired.
With crust:
- 4 Points per slice (8 slices)
Lowest Point Option:
Skip the crust and pour into a pie dish or dessert cups:
- 1–2 Points per serving
- Freeze for 1 hour before serving for an extra “icebox” texture
- Add fresh berries on top for extra sweetness without adding many points
- Use extra creamy Greek yogurt for a richer texture
Cold, creamy, lemony, and perfectly sweet 🍋🙌
It tastes like a classic summer dessert without all the extra points!