Tuesday, June 8, 2010

Frozen Lemonade Pie

  Summer and citrus go hand in hand.  And cold desserts make the heat livable.  This recipe I'm sharing with you folks is simple and no heat required, which is awesome when you feel like stepping into the kitchen will make you melt.  It's an older Southern Living recipe - mid '90s if I recollect correctly.

Frozen Lemonade Pie
Serves 12-16 servings (6-8 slices per pie) 

6 oz frozen lemonade concentrate (1/2 of a 12 oz can)
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub Cool Whip® whipped topping
2 (9 inch) graham cracker pie crusts

  In a blender, combine the frozen lemonade, cream cheese and condensed milk.  Blend until smooth.

  Pour the lemonade mix into a large mixing bowl.  Fold the whipped topping in gently.  If you beat too hard, you will lose a lot volume, which you need to fill both crusts.

  Divide the mixture between the two pie crusts.  Cover and pop in the freezer for at least 6 hours - overnight is great.  Set it out on the counter about 10 minutes before serving.

Note - This recipe is fabulous using limeade concentrate instead of lemonade, too! 

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