Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon-Raspberry Icebox Pie With an Oreo Crust Recipe
    Lost? Site Map

    Lemon-Raspberry Icebox Pie With an Oreo Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    Use fresh summer berries. You can substitute blueberries, blackberries, and sliced strawberries.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust)


    Raspberries and Topping


    1. 1
      If using a store-bought crust, prebake it according to package directions and let it cool.
    2. 2
      Refrigerate crust until needed.
    3. 3
      In 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).
    4. 4
      Add in the lemon juice and continue beating for 1 minute.
    5. 5
      Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
    6. 6
      Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
    7. 7
      Shortly before ready to serve, scatter the raspberries evenly over the pie.
    8. 8
      Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
    9. 9
      Add in the powdered sugar and continue to beat until stiff but not grainy.
    10. 10
      Spoon over the raspberries, smoothing it with a spoon.
    11. 11
      Slice and serve right away, garnishing each slice with additional raspberries.

    Ratings & Reviews:

    • on November 26, 2006


      A definite 5 out of 5! I had to compromise for lack of ingredients, and it was still wonderful. I ran out of Oreo crumbs so used 1/2 Oreo and 1/2 graham crumbs. I also had no heavy cream so melted the raspberries and sugar with 2 tbsp butter. The filling was nice and light and creamy and a big hit with my family. Thanks NurseDi! --hb

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes