The best lemon pie you’ll ever have! Made with lemon OREO’s, this Lemon OREO Icebox Pie is heaven on a plate! Much like the classic lemon icebox pie recipe, this no bake lemon pie recipe is incredible!
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Lemon Icebox Pie with Lemon OREO’s!
If you love a dessert that’s easy to make and includes Lemon OREO’s, then I’ve got a good one for ya! I actually came up with this dessert while grocery shopping.
While shopping at my local Target I noticed these amazing Lemon OREO’s on the shelf. I immediately though, “I’ve GOT to make these into an amazing dessert… a lemon pie, yes! A Lemon Oreo Icebox Pie to be exact.
Is lemon icebox pie easy to make?
Yes, this lemon icebox pie is very easy to make.
Step 1: Start with the crust. Using a blender or food processor, crush the OREO’s (reserving some for the topping) and add melted butter. Press the crumb mixture into the bottom and sides of a pie plate. You can bake the crust (to make it more firm) or simply refrigerate.
Step 2: Make the lemon cream filling. You’ll need cream cheese, sugar, milk, lemon pudding mix and whipped topping. Using a hand or stand mixer, you’ll get an amazing, fluffy filling that makes this lemon icebox pie incredible!
How do I top this no bake lemon pie?
I topped the pie filling with a bit more whipped topping, which added a nice layer of extra creaminess to the pie. I then added the rest of the Lemon Oreo’s to the top, which adds a fantastic lemon crunch that compliments the creaminess of the pie perfectly!
Love OREO’s? Check out my recipes for Chick-fil-A Cookies and Cream Milkshake and my Starbucks Mocha Cookie Crumble Frappuccino – both of which are blended with OREO cookies!
When should I serve lemon icebox pie?
This pie is a wonderful spring or summer dessert. It would be fantastic for a Mother’s Day brunch, Easter dinner dessert or any family gathering.
Love anything lemon? Be sure to check out my recipes for Lemon Poke Cake, Lemon Bundt Cake and my Copycat Starbucks Lemon Loaf.
Love a delicious, creamy no bake pie? Check out some of my other similar recipes:
- Easy Chocolate Cream Pie
- Creamy Blueberry Pie
- Creamy Strawberry Pie
- OREO Ice Cream Pie
- No Bake Peanut Butter Pie
Very similar to this recipe are my no bake cheesecake bars:
- Lemon Blueberry Cheesecake Bars
- No Bake OREO Cheesecake
- Chocolate Covered Cherry Cheesecake
- No Bake Pumpkin Cheesecake
- No Bake Lemon Cheesecake
- Chocolate Peanut Butter Cheesecake
- No Bake Chocolate Cheesecake
Here’s the recipe for my delicious Lemon OREO Icebox Pie:
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Lemon Oreo Icebox Pie
Equipment
- Pie Plate This glass Pyrex pie plate is a must-have for any home baker.
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (18.7 oz. pkg.) Lemon OREO cookies divided
- 3 Tablespoons butter melted
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/4 cup sugar
- 1 (3.4 oz. pkg.) instant lemon pudding mix
- 1 cup milk
- 1 (16 oz. carton) Cool Whip thawed
Instructions
For the Crust:
- Preheat oven to 350 degrees. In a food processor, crush about 22 of the OREO's. Pour the OREO's into a 9" pie plate. Stir in the melted butter, and press the mixture to the bottom and sides of the pie plate, forming the crust. Bake the crust at 350 for 8-10 minutes to set the crust. Remove from oven and let cool completely. (Baking the crust is completely optional, although it helps to make more uniform pie slices.) You can also just press the crust into the bottom and sides of the pie plate and refrigerate before adding the filling.
For the Pie Filling:
- With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth. Add the milk and pudding mix, and beat until smooth and creamy. Lastly, fold in half (8 oz) of the whipped topping to the pudding mixture. Pour the filling into the cooled pie shell.
- Refrigerate for 2-3 hours or until set. Top the pie with the remaining whipped topping, and Oreos. Enjoy.
Kirsten says
how long would this last in the fridge? I was hoping to make Thursday night and have it for Saturday’s dinner dessert.
Anne says
I was so excited to try this pie. It looked pretty, but sadly the flavor didn’t deliver. I followed directions exactly, no substitutions. The lemon flavor was lost, most likely overpowered by the full block of cream cheese. Next time I’ll cut the cream cheese in half and add lemon zest, maybe substitute a little fresh lemon juice for some of the milk.
Malvina says
This pie is awesome! If you like lemon this is an amazing alternative to a lemon meringue pie. Much lighter. Super easy to make. I wouldn’t skip the addition step of baking the crust. It gives the cookies a wonderful roasty-toasty flavor. Definitely worth the extra time.