No Bake Icebox Lemon Pie

❣️what you need:

• 9" graham Cracker Crust

•8 oz block of cream cheese - room temp! (cut into squares - put in ziplock bag - then place in warm water for 10 minutes!!)

•14 oz can of condensed milk

•1/2 cup of fresh lemon juice

•zest of 2 lemons + a little more for topping!

•1/2 (++) cup of cool whip - or measure with your heart!

💕what to do:

•get your cream cheese room temp! If you’re in a time crunch - cut into squares & then place in ziplock bag - then put ziplock in warm water for 10 minutes

•while your cream cheese is warming, juice & zest your lemons

•once cream cheese is room temp, put into stand mixer and whisk until nice and smooth & fluffy

•add condensed milk, whip until combined

•then add your lemons zest & juice - mix until well combined

•put mixture into graham cracker crust & smooth the top of mixture with a knife

•place in fridge for 2-3 HOURS until mixture is firm

•once pie has set - top with whip cream •the more the merrier in my opinion & sprinkle with lemon zest!

•**keep pie in fridge until ready to serve!!**