Cracker Barrel Lemon Icebox Pie Recipes

Steps:

• Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
• Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
• Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
• Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
• Cover pie and place in freezer.
• Pie may be kept in freezer for several days until ready to serve.
• Take from freezer 10- 15 minutes before serving.

Steps:

• Combine milk, egg yolks and lemon juice with a wire whip.
• Pour into pie shell.
• Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
• Spread Cool Whip over top evenly.
• Cover with plastic wrap and freeze for at least 2 hours.
• Serve very cold.

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

Steps:

• Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Serve very cold. This recipe yields ?? servings.