Lemon Icebox Delight


    1 cup graham cracker crumbs
    1/2 cup (1 stick) butter, melted
    1/2 cup sugar
    1 (8-ounce) package cream cheese, softened
    1 1/2 cups powdered sugar
    2 (8-ounce) containers frozen whipped topping, thawed
    2 (14-ounce) cans sweetened condensed milk
    2 egg yolks
    1 cup lemon juice (bottled is fine)


    For the crust:
    Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.
    Next Layer:
    Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
    Next Layer:
    Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.


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