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Frosty Lemonade Pie

 Frosty Lemonade Pie
Crushed lemon sandwich cookies give this creamy pie extra flavor. It's a wonderful dessert to store in the freezer for nights when you need a low-sugar treat in a hurry. —Emma Overby of East Prairie, Mississippi
8 ServingsPrep: 20 min. + freezing


  • 1 package (8 ounces) fat-free cream cheese
  • 1 tub sugar-free lemonade soft drink mix
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 10 sugar-free lemon sandwich cookies, crushed
  • 1 reduced-fat graham cracker crust (8 inches)


  • In a small bowl, beat cream cheese and soft drink mix until smooth.
  • In a bowl, whisk milk and pudding mix for 1-1/2 minutes (mixture
  • will be very thick). Beat into cream cheese mixture. Beat in a third
  • of the whipped topping. Fold in remaining whipped topping.
  • Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into
  • cream cheese mixture. Spoon into crust. Sprinkle with reserved
  • crumbs. Cover and freeze for 4-5 hours or until firm. Remove from
  • the freezer 15 minutes before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Crystal Light lemonade soft drink mix. One container (2.1 ounces) contains four tubs.
Nutritional Facts: 1 piece equals 251 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 457 mg sodium, 40 g carbohydrate, 1 g fiber,

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Frosty Lemonade Pie (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.