Use fresh summer berries. You can substitute blueberries, blackberries, and sliced strawberries.
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- 1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust)
- 2 (3 ounce) packages cream cheese, softened (full fat)
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
Raspberries and Topping
- 1If using a store-bought crust, prebake it according to package directions and let it cool.
- 2Refrigerate crust until needed.
- 3In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
- 4Add in the lemon juice and continue beating for 1 minute.
- 5Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
- 6Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
- 7Shortly before ready to serve, scatter the raspberries evenly over the pie.
- 8Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
- 9Add in the powdered sugar and continue to beat until stiff but not grainy.
- 10Spoon over the raspberries, smoothing it with a spoon.
- 11Slice and serve right away, garnishing each slice with additional raspberries.
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Nutritional Facts for Lemon-Raspberry Icebox Pie With an Oreo Crust
Serving Size: 1 (180 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 509.2
- Calories from Fat 284
- Total Fat 31.6 g
- Saturated Fat 16.1 g
- Cholesterol 81.2 mg
- Sodium 325.1 mg
- Total Carbohydrate 51.1 g
- Dietary Fiber 2.9 g
- Sugars 37.2 g
- Protein 8.0 g