Prep 15 mins
Cook 0 mins
Quick, easy, and inexpensive dessert. The trick to getting the thickness you need is to have all your ingredients very cold and the lemonade comes directly from the freezer.
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 (6 ounce) can frozen lemonade concentrate
- 12 ounces whipped topping, thawed
- 1 prepared graham cracker crust
- Beat milk with a mixer.
- Add lemonade directly from freezer and beat until very thick.
- Fold in whipped topping.
- Pour into crust and freeze.
- Remove from freezer 30 minutes prior to serving.
This is the first time I've ever heard of, much less had, this kind of pie. Made it for some friends and it was delicious and refreshing. The only problem was that I did not freeze it long enough - made it in the afternoon and it was not frozen that evening, and it was still not really firm until the next afternoon. Maybe I didn't chill the ingredients enough or should've beaten the milk longer. I will try again another time and post an update. Still, it tastes great!
UPDATE: I've made this again a few more times and it has turned out perfectly. I put the milk and lemonade in a bowl in the freezer for at least an hour prior, the whipped topping in the refrigerator to let it soften, and froze it overnight. It was a big hit with everyone. My cousin also tried a variation with raspberry lemonade and said it was even better.
This was a huge hit at a cookout I went to last weekend. I added some fresh diced strawberries. Cool, creamy and absolutely delicious. So easy!
Made this for the families Easter dinner. We all like lemon and this sounded like an easy and refreshing dessert. It was great! I did add the zest from a lemon to the filling. Everyone loved it. I'll be doing this during the summer months for sure. Thanks for such an easy and delicious recipe!