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Easy Lemonade Icebox Pie Recipe

"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 YIELD:8 servings


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


  • 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.

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.

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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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