No Bake Lemon Cool Whip Pie Food

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EASY NO BAKE LEMON PIE



Easy No Bake Lemon Pie image

Make and share this Easy No Bake Lemon Pie recipe from Food.com.

Provided by grannyshee

Categories     Pie

Time 10m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 4

3 lemons, juice and zest of
Cool Whip Topping (medium container)
1 (8 ounce) can sweetened condensed milk
graham cracker crust

Steps:

  • place juice and zest of 3 lemons in bowl, add.
  • sweetened condensed milk and stir til blended.
  • fold in cool whip.
  • pour into crust and chill.

LEMONADE PIE (NO BAKE)



Lemonade Pie (No Bake) image

Make and share this Lemonade Pie (No Bake) recipe from Food.com.

Provided by Debra Stuart

Categories     Pie

Time P1DT10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
1 graham cracker crust (I buy this all ready made)

Steps:

  • Use mixer and mix the first three ingredients until fluffy.
  • Pour into ready made crust.
  • Refrigerate until firm. I let it set overnight.
  • This can also be made with limeade and/or chocolate cookie crusts.

Nutrition Facts : Calories 441, Fat 19.1, SaturatedFat 10.5, Cholesterol 16.9, Sodium 242.5, Carbohydrate 64.2, Fiber 0.5, Sugar 55, Protein 5.6

LEMON CREAM CHEESE REFRIGERATOR DESSERT (NO-BAKE)



Lemon Cream Cheese Refrigerator Dessert (No-Bake) image

This is no-bake except for the crust. If you are using the packaged lemon pie filling mix add in a couple tablespoons of fresh lemon juice just to "kick it up a notch" and also a couple drops of yellow food colouring if desired.! If you prefer a sweeter filling then add in some sugar when beating the cream cheese mixture, just remember that the Cool Whip is already sweetened. To save time make the crust up to a day in advance. You can double this and make it in a 13 x 9-inch pan, and I strongly suggest doing so, this dessert is AMAZING!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h

Yield 9 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
12 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container cool whip frozen whipped topping (completely thawed)
2 tablespoons fresh lemon juice (can use bottled)
lemon pie filling, cooled (can use homemeade or store-bought)
whipped cream (or use Cool Whip topping, thawed) (optional)

Steps:

  • Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
  • Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
  • In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
  • Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
  • Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
  • In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
  • Add in the lemon juice; beat until combined.
  • Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
  • Spread the mixture over the top of the cooled crumb crust.
  • Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
  • Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 406.3, Fat 27.9, SaturatedFat 18.4, Cholesterol 59.6, Sodium 251.5, Carbohydrate 36.7, Fiber 0.4, Sugar 29, Protein 4.2

EASY LEMON RASPBERRY PIE (NO BAKE)



Easy Lemon Raspberry Pie (No Bake) image

This is a refreshing no bake pie, great for the summer, and easy to put together. I clipped it from Better Homes magazine, and made it for visiting family, and it was gone in one round. You can use strawberries or blueberries in place of or in addition to the raspberries. Be sure to let it set in the refrigerator for at least the 4 hours called for in the recipe. Prep time includes chill time.

Provided by jaynine

Categories     Pie

Time 4h

Yield 8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling (4 serving-size)
1 cup cold milk
2 teaspoons grated lemon peel
2 cups thawed Cool Whip, divided
1 (6 ounce) graham cracker pie crusts
1 cup raspberries

Steps:

  • Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
  • Gently stir in 1 cup of Cool Whip.
  • Spoon into crust.
  • Top with remaining 1 cup Cool Whip.
  • Refrigerate 4 hours or until firm.
  • Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 336.9, Fat 21.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 385.6, Carbohydrate 33.8, Fiber 1.4, Sugar 13.2, Protein 4.5

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