Easy Lemonade Icebox Pie Recipe

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"I first made this easy freezer dessert for visitors at our local art museum," notes Jeannie Brown, Overland Park, Kansas. "It's rich and sweet, with just the right touch of tartness. Whenever I serve it, it gets lots of compliments...and I get lots of requests for the recipe!"
TOTAL TIME: Prep: 10 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 8 servings


  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 cup thawed pink lemonade concentrate
  • 1-1/2 cups reduced-fat whipped topping
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 medium lemon, sliced

Nutritional Facts

1 piece: 202 calories, 5g fat (3g saturated fat), 2mg cholesterol, 145mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a bowl, combine milk and lemonade concentrate; fold in whipped topping. Pour into crust. Freeze for 3 hours. Garnish with lemon slices. Yield: 8 servings.
Originally published as Lemonade Icebox Pie in Light & Tasty August/September 2003, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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NanaC98 User ID: 1215044 95486
Reviewed Apr. 1, 2010

"I first made this for a family dinner at my new sister-in-law's. Since it was a recipe I'd never made before I was concerned, but they loved it. She's a lifetime Weight Watcher member and since it's made with fat free ingredients, I simply made the whipped topping sugar free too and she was very impressed. She keeps the recipe close at hand for when she has a sweet tooth craving."

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