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Lemonade No-Bake pie with a bite taken out.
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5 from 5 votes

No-Bake Lemon Ice Box Pie

This easy Lemonade Ice Box Pie recipe is sure to brighten your day! This easy to make pie features Lemon JELL-O, whipped topping, and a homemade graham cracker crust. It comes together so easily and is the perfect combination of creamy, tart, and sweet. Your taste buds will enjoy this vibrant, no-bake lemon dessert.
Prep Time1 hr 30 mins
4 hrs
Total Time5 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Jello Pie, lemon pies, Lemonade Pie, No-Bake Lemon Pie, No-Bake Lemonade Pie
Servings: 12 slices
Calories: 156cal
Author: Amy Desrosiers
Cost: $4


  • food processor
  • Microwave-safe small bowl
  • measuring cups
  • 9.5" Pie dish
  • Knife & cutting board
  • large mixing bowl
  • Lemon Zester 
  • Whisk



  • cups Honey Graham Crackers 15 whole grahams crushed in a food processor
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 8 tablespoons butter melted


  • 1 Lemon JELL-O Mix 3-ounce size
  • 8 ounces Cool Whip standard-sized tub is 8 ounces
  • cup boiling water
  • ½ cup chilled water
  • ½ cup ice cubes about 6 standard sized cubes
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • additional lemon and whipped topping for serving optional


  • Half graham crackers and add them to a food processor. Process until crumbs are fine and no longer chunky.
  • In a bowl, combine processed graham cracker crumbs, melted butter, sugar, and cinnamon. Combine until all crumbs are moist. Spray your pie dish with nonstick spray. Add the crust mixture to your pie dish and firmly pat it in to form the crust. You'll want an even layer formed in the pie plate. Place the dish in the refrigerator for 1 hour to firm the crust.
  • Zest lemon and set aside 1 teaspoon of zest. Add the lemon JELL-O packet, and ⅔ cup of boiling water to a large mixing bowl. Stir continuously until powder is dissolved. Add in the ice water, and cubes, and stir. JELL-O will begin to thicken. Add in lemon juice, and zest and stir. Carefully fold in the Cool Whip topping and lightly mix. Store the mixture in the refrigerator for 30 minutes to fluff up.
  • Once filling is fluffy, add it to the chilled pie crust. Store the pie directly on the shelf of your freezer where it is stable and unable to tip over or spill. Chill for 3-4 hours or until pie feels firm in the center when gently pressed.
  • Carefully slice pie with a wet knife for easier serving. Add additional lemon wedges and whipped topping to the pie before serving.


Storing this Lemonade Pie
Since this pie is a freezer or “ice box” pie, it only can be stored in the freezer. Once firm, wrap the pie with multiple layers of plastic wrap and foil. It will keep in the freezer for up to one week for best taste. If you can vacuum seal individual slices, they will last longer for up to 3 months.


Serving: 1slice | Calories: 156cal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg