- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed
- 2 (14-ounce) cans sweetened condensed milk
- 2 egg yolks
- 1 cup lemon juice (bottled is fine)
For the crust:
Preheat
the oven to 350°F. Combine the graham cracker crumbs, butter, and
sugar in a medium bowl. Press the mixture into the bottom of a 9x13
glass baking dish that has been lightly sprayed with nonstick cooking
spray. Bake for 12 to 15 minutes or until just bubbly. Cool
completely.
Next Layer:
Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Next Layer:
Whisk
the sweetened condensed milk, egg yolk, and lemon juice together until
combined and slightly thickened. Pour the mixture over the cream cheese
layer and spread to the edges.
Last Layer:
Top
with the remaining container of whipped topping and spread to the
edges. Refrigerate at least 4 hours, but preferably overnight, before
serving.
- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed
- 2 (14-ounce) cans sweetened condensed milk
- 2 egg yolks
- 1 cup lemon juice (bottled is fine)
Instructions
For the crust:
Preheat
the oven to 350°F. Combine the graham cracker crumbs, butter, and
sugar in a medium bowl. Press the mixture into the bottom of a 9x13
glass baking dish that has been lightly sprayed with nonstick cooking
spray. Bake for 12 to 15 minutes or until just bubbly. Cool
completely.
Next Layer:
Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Next Layer:
Whisk
the sweetened condensed milk, egg yolk, and lemon juice together until
combined and slightly thickened. Pour the mixture over the cream cheese
layer and spread to the edges.
Last Layer:
Top
with the remaining container of whipped topping and spread to the
edges. Refrigerate at least 4 hours, but preferably overnight, before
serving.
- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf
Lemon Icebox Delight
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed
- 2 (14-ounce) cans sweetened condensed milk
- 2 egg yolks
- 1 cup lemon juice (bottled is fine)
Instructions
For the crust:
Preheat
the oven to 350°F. Combine the graham cracker crumbs, butter, and
sugar in a medium bowl. Press the mixture into the bottom of a 9x13
glass baking dish that has been lightly sprayed with nonstick cooking
spray. Bake for 12 to 15 minutes or until just bubbly. Cool
completely.
Next Layer:
Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Next Layer:
Whisk
the sweetened condensed milk, egg yolk, and lemon juice together until
combined and slightly thickened. Pour the mixture over the cream cheese
layer and spread to the edges.
Last Layer:
Top
with the remaining container of whipped topping and spread to the
edges. Refrigerate at least 4 hours, but preferably overnight, before
serving.
- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf
Lemon Icebox Delight
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed
- 2 (14-ounce) cans sweetened condensed milk
- 2 egg yolks
- 1 cup lemon juice (bottled is fine)
Instructions
For the crust:
Preheat
the oven to 350°F. Combine the graham cracker crumbs, butter, and
sugar in a medium bowl. Press the mixture into the bottom of a 9x13
glass baking dish that has been lightly sprayed with nonstick cooking
spray. Bake for 12 to 15 minutes or until just bubbly. Cool
completely.
Next Layer:
Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Next Layer:
Whisk
the sweetened condensed milk, egg yolk, and lemon juice together until
combined and slightly thickened. Pour the mixture over the cream cheese
layer and spread to the edges.
Last Layer:
Top
with the remaining container of whipped topping and spread to the
edges. Refrigerate at least 4 hours, but preferably overnight, before
serving.
- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf