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Lemon Icebox Pie Flag

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Pillsbury Kitchens
Updated May 6, 2015
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Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!

Lemon Icebox Pie Flag

  • Prep Time 20 min
  • Total 4 hr 45 min
  • Ingredients 7
  • Servings 20
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
  • Step 
    2
    Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  • Step 
    3
    Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Nutrition

290 Calories
11g Total Fat
5g Protein
42g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
28%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
130mg
5%
Potassium
190mg
5%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
24g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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