Lemon Icebox Pie
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
*Suggestion. Don’t go out and buy a prepared crust. Simply mix together some crushed graham crackers, a little butter and sugar, press into pan and bake for a couple minutes. Course, that just defeated your purpose of not turning on the oven. ;-) Oh well. It’s just for a couple minutes!
Chocolate Peanut Butter Pie
¾ c. peanut butter
12 oz whipped topping (thawed)
Cookie crumb crust.
Mix all but the whipping cream together. Fold in the whipped topping :-)