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Mini Lemon Icebox Pies
Food & Drink
1 package of 6 mini premade Graham Cracker Crusts (Keebler)
3 individual Lemon Yogurts (I prefer Yoplait)
1 cup Whipping Cream
¼ cup sugar
Place mini shells on a baking sheet for easy transfer
Add ½ of the yogurt into each pie shell and freeze for 2 hours
Whip cream with ¼ cup of sugar and serve.
Set the mini pie shells on a baking sheet so that you can transfer all of them to the freezer later. Next, you’ll want to just pour half the cup of yogurt into each of the pie shells.
Place those into the freezer for about 2 hours. You can do these the day before and have them sit in the freezer overnight, just let them sit out about an hour before you serve. You will want them to be semi-soft to serve and top it off with your whipped cream.
You have two options with the whipped cream, you can get the aerosol canned kind or the liquid kind and whip it up. If you whip the cream, whip it up with 1/4 cup of sugar. Add some zest of you’d like! These are so refreshing and perfect for a summer BBQ!