Serves: 8
Total Calories: 255
1. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom and sides of 9-inch pie plate. Refrigerate.
2. In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Gradually add lemonade concentrate, beating until combined. Stir in food coloring, if desired. Pour into crust.
3. Refrigerate at least 4 hours or until set. Garnish with lemon slices, if desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Lemon Ice Box Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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