Print
Lemonade Icebox Pie
This cold dessert is perfect for a summer day! Crushed lemon Oreos are used to make a pie crust. Sweetened condensed milk, cream cheese, lemonade concentrate and whipped topping make up the pie filling. The filling mixture is poured into the cooled crust and refrigerated until set. This pie stays in the refrigerator or “icebox” until ready to serve.
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings 8 people
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ¾ cup thawed lemonade concentrate
- 1 carton (8 oz) frozen whipped topping, thawed
- Yellow food coloring
- 1 graham cracker crust 9 inches
Instructions
-
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.
Recipe Notes
Instead of a graham cracker crust, I make a lemon Oreo crust. Preheat oven to 350 F. Crush 22 lemon Oreos and pour into 9 inch pie plate. Stir in 3 tbsp melted butter. Press mixture to the bottom and sides of the pan, forming the crust. Bake for 8 to 10 minutes. Cool completely before filling.