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Anna's Lemon Icebox Pie

  • Yield: Eight servings


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can condensed milk
  • 1/2 cup fresh lemon juice
  • 3 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker crust


  • Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.