Lemon IceBox Pie

For the crust:
Melt butter in the microwave. The 3 tablespoons should take about 30-ish seconds. In a bowl combine graham cracker crumbs and butter, stir until well combined.

Press into a pie plate that you’ve already sprayed with non-stick spray. Tamp the mixture down with the underside of a glass. Works really well. Set aside.

For the filling:
In a medium-sized bowl mix the dry pudding mixes with 4 cups of milk. Once it’s thick and creamy, add the Cool Whip and mix until well combined. Pour this over top of the pie crust. Smooth out.

For the topping:
Gently spread the Cool Whip on top of filling. Smooth it out. Garnish the top of the pie with sprinkles if you like them. Just makes it extra pretty.

Pop it in your freezer for about an hour, or up to about 4 hours. Timing depends on if you like your icebox pie soft or hard. Remove it from the freezer when ready to serve, and slice. Serve with a big old lemony smile!

Recipe adapted as part of a vintage recipe group from the recipe Lemon Sponge Pie from the Old Court House Tea Room in Delaware, The Second Ford Treasury of Favorite Recipes From Famous Eating Places, compiled in 1954.