Description
This Lemon Ice Cream Pie is the perfect dessert for a warm day. Full of lemon flavor, this mousse-like ice cream pie is topped with whipped cream. Plus the Lemon Oreo crust adds even more lemon flavor!
Ingredients
For the Crust:
- 1 pkg Lemon Oreos
- 4 tbso Unsalted butter, melted
For the Filling:
- 1 pkg (8oz) Cream cheese, cold
- 1 pkg (3.4oz) Lemon instant pudding, dry mix
- 2 tablespoons Heavy whipping cream
- 1 teaspoon Pure vanilla extract
- Zest of 1 Lemon
- 1 8oz Cool Whip, thawed
For the Topping:
- 1 cup heavy whipping cream
- ½ cup Powdered sugar
- Lemon Zest
Instructions
For the Crust:
- Grind Oreos into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat Oreos in butter.
- Line the bottom of a 9-inch springform pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
For the Filling:
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add dry instant lemon pudding mix and heavy whipping cream. Beat on medium-high speed for two minutes until pudding is well mixed into cream cheese.
- Add vanilla extract, lemon zest, and Cool Whip. Beat on medium speed until well combined. Pour filling in the prepared pie shell.
- Freeze for 30 minutes before adding whipped cream.
For the Whipped Cream:
- Whip heavy cream on medium-high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium-high until stiff peaks form. Decorate the pie accordingly. Top with lemon zest.
Notes
If you don’t have a springform pan, you can use a regular pie plate. “Cook time” is the minimum freezing time you need. Ideally 4 hours at a minimum would be best.