Raspberry Lemon Icebox Pie
Super simple! Super refreshing! Super delicious!
Spring is springing all around us and you’re going to absolutely love how simple, refreshing and delicious this spring and summer dessert is to make. The color and the flavor are absolutely bursting with a vibrancy of this beautiful season.
The wonderful thing about this recipe is its versatility. You can easily substitute blueberries, blackberries, strawberries or any other berry that you like. If you're going to use strawberries though be sure that you cut them into quarters first.
Below is the video, recipe and step-by-step instructions. Enjoy!
Raspberry Lemon Icebox Pie
8 ounces room temperature cream cheese
4 ounces mascarpone cheese
1 pint fresh raspberries
1 - 14 ounce can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
Zest of two large lemons
1 - 9” premade graham cracker crust
In a large mixing bowl place cream cheese and mascarpone cheese and blend with electric mixer. Add the sweetened condensed milk and mix again until completely smooth with no lumps or chunks. Add the zest of two lemons and a half cup of fresh-squeezed lemon juice. Blend again until the zest and juice and are well combined. Add the fresh raspberries and blend until the berries break up and it turns a gorgeous purplish pink hue. Add into a premade nine inch graham cracker pie crust. Refrigerate for an hour. Garnish with whipped cream or fresh berries or both.