No-bake Lemonade Pie is a dessert that tastes like summer. Serve this lemon cool whip pie cold or frozen, it’s light, creamy, and a snap to make. The perfect ending to any summertime meal.
I hope everyone is enjoying the summer!! I know it’s not “officially” summer yet, but the weather here in Missouri has definitely been making me dream of summertime.
Years ago my youngest daughter was going through my recipe box, picking out recipes she wanted us to make (all desserts of course! lol). One of the first recipes she spied was something I scribbled down years before on a piece of scratch paper, and it didn’t even have a name on it…..so we named it……Lemonade Pie! It has since pushed its way to the top of our summer dessert list.
I’m telling you if you want a quick and easy dessert that tastes like summer….. this lemonade pie is it!!
INGREDIENTS
- 1¾ cup milk
- 2 boxes (4-serving size) of Vanilla Instant Pudding
- 1 (6 oz) frozen lemonade concentrate, thawed
- 1 (8 oz) Cool Whip
- 1 Graham cracker crust (store-bought or homemade)
INSTRUCTIONS
- In a large bowl combine milk, and pudding mix, and beat with a wire whisk to combine. Add thawed lemonade and whisk together until pudding is thick (about 2 minutes).
- Fold in Cool Whip; pour into crust. Cover and refrigerate for at least 4 hours or until set. For best results make it the night before and let it sit in the fridge overnight.
- Garnish with fresh lemon slices and serve cold*.
NOTES
• For a lower calorie and fat version: I often use Fat-Free Sugar-Free pudding, 1% milk, and Lite Cool Whip – to make it a little easier on the hips, it still tastes fantastic!
• I’ve made this pie with pink lemonade, and the pie remained yellow.
• Usually I can only find a 12oz can of frozen lemonade. The recipe calls for 6oz, so I only used 1/2 the can or I make 2 pies!
* Sometimes I put the pie in the freezer for a few hours before serving – we liked it frozen or refrigerated – both are good. Of course the refrigerated is more creamy, and the frozen is….harder.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 248Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 315mgCarbohydrates: 34gFiber: 1gSugar: 7gProtein: 6g