Lemon Jello Pie Recipe
A cool and creamy no-bake dessert made with lemon Greek yogurt, whipped topping, and a graham cracker crust. Perfect for summer or anytime you want something light and refreshing without turning on the oven.
Ingredients
Ingredients
- 1 (3-ounce) packet lemon Jello
- 1/4 cup boiling water
- 2 5-ounce) tubs lemon Greek yogurt
- 1 tablespoon lemon zest
- 1 (8-ounce) tub whipped topping thawed
- 1 (9-inch) graham cracker crust
Instructions
- Dissolve the lemon Jello in boiling water, stirring until fully dissolved. Let it cool slightly.
- In a large bowl, whisk together the cooled Jello, lemon Greek yogurt, and lemon zest until smooth.
- Gently fold in the whipped topping until fully combined and the mixture is light and creamy.
- Spoon the filling into the graham cracker crust and smooth out the top.
- Refrigerate for at least 4 hours, or until the pie is set and firm enough to slice.
- Serve chilled, with optional garnish of lemon zest or extra whipped topping.
Notes
- Store the pie covered in the refrigerator for up to 5 days. Use plastic wrap or a pie container to keep it fresh and prevent it from absorbing other fridge odors.
- Do not freeze as the whipped topping and Jello may separate when thawed.
Nutrition
Calories: 241kcalCarbohydrates: 32gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 2mgSodium: 191mgPotassium: 106mgFiber: 1gSugar: 21gVitamin A: 23IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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