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Lemonade Icebox Pie Recipe
Lemonade Icebox Pie Recipe photo by Taste of Home

Lemonade Icebox Pie Recipe

Read Reviews
5 33
Publisher Photo
You will detect a definite lemonade flavor in this refreshing pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Yellow food coloring, optional
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 serving (1 slice) equals 491 calories, 24 g fat (15 g saturated fat), 48 mg cholesterol, 269 mg sodium, 61 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.
Originally published as Lemonade Icebox Pie in Taste of Home August/September 2004, p34

Nutritional Facts

1 serving (1 slice) equals 491 calories, 24 g fat (15 g saturated fat), 48 mg cholesterol, 269 mg sodium, 61 g carbohydrate, trace fiber, 7 g protein.

Sweet White Wine

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

Reviews for Lemonade Icebox Pie

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 2, 2015

"Sorry, family and I thought this was way too sweet. Could barely get through the half a slice."

MY REVIEW
Reviewed Aug. 1, 2015

"I made two of these pies, but needed to add the zest of one large lemon for more flavor. The pies were very easy and fast to make, and my guests loved them."

MY REVIEW
Reviewed Jul. 30, 2015

"This good, but if you want it really good, do this. Only put 1/2 the cool whip into the pie,and add 1 tsp. lemon zest and 2 tsp. fresh lemon juice. Everyone of my guests who ate this just raved. Try this, I guarantee you will love it. If you want to you can use a little dollop of the remaining cool whip on top when serving."

MY REVIEW
Reviewed Jul. 27, 2015

"Great pie, have made it for years. I use whipped heavy cream instead of the cool whip. The cool whip is made of high fructose corn syrup, which I cannot have. I then freeze the pie."

MY REVIEW
Reviewed Jul. 27, 2015

"I made one pie on the July 4, 2015. My family loved this pie so much I had to make six more pies a week later. This pie is so easy to make and delicious too."

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