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Frozen Lemonade Pie

 Frozen Lemonade Pie
This refreshing dessert is simple to whip up and serve. I've also made it with pink lemonade concentrate using red food coloring and limeade concentrate with green food coloring.
6 ServingsPrep: 25 min. + freezing


  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 2 tablespoons plus 2 teaspoons butter, melted
  • 2 tablespoons sugar
  • 1/3 cup thawed lemonade concentrate
  • 2 drops yellow food coloring, optional
  • 1 cup vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • Grated lemon peel, optional


  • In a bowl, combine the cracker crumbs, butter and sugar. Press onto
  • the bottom and 1 in. up the sides of a greased 6-in. springform pan.
  • Bake at 375° for 6-8 minutes or until the crust is lightly
  • browned. Cool crust completely on a wire rack.
  • For filling, in a bowl, beat lemonade concentrate and food coloring
  • if desired for 30 seconds. Gradually spoon in ice cream and blend.
  • Fold in whipped topping. Spoon into prepared crust. Freeze until
  • solid, about 2 hours.
  • Remove from the freezer 10-15 minutes before serving. Garnish with
  • lemon peel if desired. Yield: 6 servings.
Nutritional Facts: One piece (prepared with reduced-fat margarine, reduced-fat graham crackers,

2 of 2

Frozen Lemonade Pie (continued)

Nutritional Facts: low-fat frozen yogurt and reduced-fat whipped topping) equals 190 calories, 6 g fat (3 g saturated fat), 3 mg cholesterol, 122 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.