Lemon Raspberry Icebox Pie with an Oreo Crust
Cool, creamy, and bursting with vibrant citrus and berry flavors, this Lemon Raspberry Icebox Pie with an Oreo Crust is the ultimate no-bake dessert. Featuring a delectable Oreo crust that adds a rich chocolatey twist, the pie is filled with a luscious combination of tangy lemon cream cheese filling, fresh raspberries, and cloud-like whipped topping. This easy-to-make dessert requires just 30 minutes of prep time before setting in the fridge, making it a perfect make-ahead treat for summer gatherings, holiday parties, or any special occasion. Garnished with fresh raspberries, lemon slices, and a dusting of powdered sugar, this pie is as stunning as it is delicious. If you’re looking for a show-stopping dessert that’s both refreshing and indulgent, this no-bake lemon raspberry icebox pie is a must-try!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 8 ounces Cream cheese
- 14 ounces Sweetened condensed milk
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 1.5 cups Fresh raspberries
- 1.5 cups Whipped topping
- 2 tablespoons Powdered sugar
- 0.5 cup Fresh raspberries (for garnish)
- 5 pieces Lemon slices (for garnish)
Instructions
Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Alternatively, crush them in a sealed plastic bag using a rolling pin.
Melt the unsalted butter and stir it into the Oreo crumbs until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom and sides of a 9-inch pie dish, using the back of a spoon or your fingers. Refrigerate for at least 15 minutes to set.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Gradually mix in the sweetened condensed milk, lemon juice, and lemon zest until fully combined and smooth.
Gently fold in the whipped topping until the filling is light and fluffy.
Rinse and gently pat dry the fresh raspberries. Fold 1 1/2 cups of raspberries carefully into the lemon filling mixture.
Pour the filling into the prepared Oreo crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Before serving, garnish the pie with additional fresh raspberries, lemon slices, and a dusting of powdered sugar for an elegant finish.
Slice and serve chilled. Enjoy your Lemon Raspberry Icebox Pie!
Nutrition Facts
Calories |
6977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 170.7 g | 854% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 4488 mg | 195% | |
| Total Carbohydrate | 896.4 g | 326% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 602.4 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1748 mg | 134% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3755 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
