Description
This Frozen Lemonade Pie recipe offers two delicious variations of a refreshing, no-bake dessert perfect for warm weather. Both versions utilize instant pudding, frozen lemonade concentrate, and a graham cracker crust to create a creamy, citrusy treat that’s easy to prepare and sure to please.
Ingredients
Scale
For Lemonade Pie with Vanilla & Lemon Pudding
- 1 (3.4 ounces) box instant vanilla pudding
- 1 (3.4 ounces) box instant lemon pudding
- 8 ounces frozen lemonade concentrate (thawed)
- 1 3/4 cups cold milk
- 1 tablespoon vanilla extract
- 1 (8 ounces) container Cool Whip (thawed)
- 2 9-inch pre-made graham cracker crusts
For Pink Lemonade Pie with Vanilla Ice Cream
- 1 quart vanilla ice cream (softened)
- 1 (6 ounces) pink lemonade concentrate (half of can, thawed)
- 1 (4 ounces) container Cool Whip (thawed)
- Red food coloring (optional, for deeper pink color)
- 2 9-inch pre-made graham cracker crusts (shared with first version or separate if making both)
Instructions
- Prepare the pudding mixture: In a large mixing bowl, combine the instant vanilla pudding and instant lemon pudding powders. Add the thawed frozen lemonade concentrate, cold milk, and vanilla extract. Whisk vigorously until the mixture thickens, about 2 minutes, ensuring there are no lumps.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until fully incorporated and smooth. Be careful not to overmix, maintaining a light and airy texture.
- Fill and freeze the crust: Spoon the pudding mixture evenly into the two 9-inch graham cracker crusts. Smooth the tops with a spatula. Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Make the pink lemonade pie filling: In another mixing bowl, combine the softened vanilla ice cream with the thawed pink lemonade concentrate. Stir until well blended. Add red food coloring a few drops at a time to achieve desired color, mixing well.
- Add Cool Whip and fill crusts: Fold in the thawed 4-ounce Cool Whip container until the mixture is smooth and creamy. Spoon this mixture into additional graham cracker crusts (or the second if making only the pink version), smoothing the top.
- Freeze and serve: Cover the pie(s) and freeze for at least 4 hours or until firm. When ready to serve, remove from freezer and let sit for 5-10 minutes to soften slightly before slicing. Garnish optionally with fresh lemon slices or whipped cream.
Notes
- Make sure all frozen concentrates are fully thawed before mixing to achieve smooth consistency.
- Use softened ice cream for easier mixing and a creamier texture in the pink lemonade version.
- Optional red food coloring is only for visual enhancement and can be omitted.
- The pies require freezing time of at least 4 hours for proper setting.
- You can prepare either or both versions depending on your preference.