Ingredients for - Lemon Icebox Pie with Cream Cheese
How to cook deliciously - Lemon Icebox Pie with Cream Cheese
1. Stage
Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
2. Stage
Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
3. Stage
Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
4. Stage
While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
5. Stage
Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
6. Stage
Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
7. Stage
Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.
