Lemonade Icebox Pie
Lemonade Icebox Pie recipe
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional (I used 7 drops)
1 graham cracker crust (9 inches)
Directions
1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.
Graham Cracker Pie Crust recipe
Ingredients
Ingredient Checklist
1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, melted
Directions
Instructions Checklist
Step 1
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Step 2
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Idiot Proof Pink Lemonade Pie (Great No Bake Dessert!)
Good afternoon my fellow Idiots! We're making a pink lemonade pie today. This dessert is very simple to make...like seriously, it's super simple. It's also a no bake recipe which is doubly awesome. Pink lemonade pie is one of those summery desserts that go great at a barbeque, so while summer is over, I'm still going to make this because hey, at the end of the day this pie can be enjoyed anytime of the year. Give this one a try if you've never heard of it before because it is so delicious!
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Pie Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white granulated sugar
- 6 tbsp melted unsalted butter
Pie Filling Ingredients:
- 8oz bar cream cheese
- 14oz can condensed milk
- 6oz can frozen pink lemonade concentrate
- red food colouring
- half of 8oz container cool whip
Music by Scandinavianz- Rainy Days
Frozen Lemonade Pie ~ Easy Dessert
How to make a Frozen Lemonade Pie~ Frozen lemonade concentrate combines with sweetened condensed milk, whipped topping, and a prepared graham cracker crust to make a sweet, tart, and creamy lemonade pie.
Ingredient List:
6oz frozen lemonade concentrate
1 can sweetened condensed milk
12oz non dairy whipped topping
1 9 inch graham cracker pie crust- prepared
Combine ingredients as shown in the video. Freeze overnight and enjoy!
#foodjazz
????????3 ingredient Lemon Cream Pie Filling. 9 Graham Pie Crust. #3ingredientrecipes #3ingredients
LEMONADE PIE || SUMMER DESSERTS
Graham Cracker Crust
2 1/2 C Graham Cracker Crumbs
1/3 C Sugar
2/3 C Melted Butter
Bake at 350° for 8-10 minutes. This recipes makes two pie crusts.
Lemonade Pie
1- 5 oz can Evaporated Milk
1- 3.4 oz boz Lemon Pudding Mix
2- 8 oz blocks Cream Cheese
3/4 C Lemonade Concentrate
Mix the evaporated milk and lemon pudding mix in a bowl. Beat for two minutes and set aside. Beat cream cheese until fluffy, about 2-3 minutes. Add lemonade concentrate and beat. Lastly add in evaporated milk and pudding mixture. Put in graham cracker crust and chill for 4 hours.
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Music- Epidemic Sound
Delicious Refreshing Dessert - Lemonade Pie
Indulge your sweet tooth with this luscious lemonade pie that tastes just like a cold glass of lemonade, but even better. All you need is a few ingredients, including lemonade, cream cheese, pudding, whipped cream, and a buttery graham cracker pie crust, and you’re good to go.
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Grab the full, printable recipe on my blog:
INGREDIENTS
8 ounces full fat cream cheese, softened
14 ounces sweetened condensed milk
½ cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
3.4 ounces lemon flavored instant pudding mix
8 ounces whipped topping, thawed
9 ounces premade graham cracker crust
INSTRUCTIONS
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract for 1½ to 2 minutes until smooth.
Lower the mixer speed on low and add the instant lemon pudding mix. Increase the mixer speed to medium and mix for 1 to 1½ minutes until the mixture is smooth and starting to thicken.
Fold in the thawed whipped topping.
Spread the pie filling into the premade graham cracker crust. Cover and refrigerate for at least 8 hours before serving.
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