Lemon Raspberry Icebox Pie With An Oreo Crust

Use fresh summer berries. You can substitute blueberries, blackberries, and sliced strawberries.

If using a store-bought crust , prebake it according to package directions and let it cool.

Refrigerate crust until needed.

In a bowl , beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy.

Add in the lemon juice and continue beating for 1 minute.

Blend in the vanilla.

Scrape mixture into the chilled pie crust.

Smooth the top with the back of a spoon.

Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.

Shortly before ready to serve , scatter the raspberries evenly over the pie.

Using a chilled bowl and chilled beaters , beat the cream until it holds soft peaks.

Add in the powdered sugar and continue to beat until stiff but not grainy.

Spoon over the raspberries , smoothing it with a spoon.

Slice and serve right away , garnishing each slice with additional raspberries.

oreo cookie pie crusts, cream cheese, sweetened condensed milk, fresh lemon juice, vanilla extract, fresh raspberry, heavy cream, powdered sugar