Lemonade Cheesecake Pie

"Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking time listed below is actually the time need to refrigerate the pie before serving."
 
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photo by CJAY8248 photo by CJAY8248
photo by CJAY8248
Ready In:
4hrs 10mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
  • Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.

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Reviews

  1. This was excellent!!! It was super easy to make and the lemonade gives it a divine taste. This one's a keeper for sure. We LOVED this pie. Thanks so much for sharing. Made for PAC Spring 2010.
     
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Tweaks

  1. Followed as directed, but because there was no lemonade at the store, l used limeade instead. It was very tasty.
     

RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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