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Ice Box Pie

                        Raspberry Lemon Ice Box Pie

Use a little, use a lot! Use up to 8oz of jam for a fruitier flavor and make this easy peasy by using frozen whipped topping instead of making whipped cream. 

1 cup whipping cream

1 8oz package of cream cheese, softened

1/2c Potlicker marmalade or jam

½ tsp lemon extract (optional)

1 9” prepared pie crust

In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.

In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.

Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.

Ice Box Pie

Pictured is Raspberry Lemon Marmalade Ice Box Pie 

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