Recipe: Pink Lemonade Pie

This pie is so simple and easy you won’t believe it. Honestly I think it might be an older Kraft Foods recipe as the limited ingredients are definitely all Kraft products.

This makes the most beautiful (and yummy!) summer dessert that you can make ahead of time saving you a lot trouble!


(1) 12 oz can of frozen lemonade “juice”
(1) 8 oz. carton of Cool Whip, or the same amount using real whipped cream if you prefer
(1) 14 oz. can condensed milk
2 graham cracker or shortbread crumb crusts, ready made or make your own

Thaw the frozen lemonade. Mix in a large bowl the “juice”, Cool Whip and condensed milk until well blended. Now if u want to use real whipped cream, mix the juice and milk first and fold in the whipped cream. Spoon into the pre-made crusts however you like. Make only 1 big one if you prefer!

Freeze. The top photo is of one frozen for 24 hours. This one was frozen only 6 hours before serving:


It will never harden all the way – that’s the beauty of it. And it will melt, the length of time depending on the temperature, etc. but not in the time it takes my 5 year old nephew to eat it (slowly! of course!). So don’t make this unless you have a freezer to store it in until serving time. And personally I think it tastes better with the shortbread crust than the graham cracker, but try your own personal preferences. And it does have a strong lemon taste to it so double the Cool Whip if you want to cut that back some. Enjoy!


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