LEMON ICEBOX PIE

1 large graham cracker pie crust
1 large tub or 2 small tubs Cool Whip
1 can sweetened condensed milk
1 heaping tablespoon lemon zest
1/2 cup lemon juice

In a large bowl mix lemon juice with sweetened condensed milk stirring until well blended.

Fold in Cool Whip.

Put into pie crust and chill 4 hours. This keeps up to 4 days in the fridge.

Variation:
For Key lime pie substitute lime juice for the lemon and omit zest. Add 2-3 drops green food coloring if desired before adding Cool Whip.