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Lemonade Icebox Pie

You will detect a definite lemonade flavor in this refreshing lemon icebox 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


  • 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)


  • 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.

Test Kitchen Tips
  • Cut the calories in this recipe by substituting with reduced-fat cream cheese.
  • Sweetened condensed milk is milk with most of the water cooked off, to which sugar (up to 45% by weight) has been added. It’s generally used in candy and dessert recipes. Evapmusilk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat of yol.
  • We can't say no to these delicious lemon desserts.
  • Nutrition Facts
    1 piece: 491 calories, 24g fat (15g saturated fat), 48mg cholesterol, 269mg sodium, 61g carbohydrate (52g sugars, 0 fiber), 7g protein.


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    Average Rating:
    • Marcy
      Nov 12, 2020

      This is delicious I make it a lot. I have used limeade concentrate also.

    • kyrie01
      Aug 16, 2020

      What is evapmusilk?? Nothing comes up on a google search.

    • pattycakes1976
      Jul 22, 2020

      This is an amazing recipe. Easy, tasty and refreshing! I have also made it with other juices...frozen orange juice, frozen Barcardi drink mixes (strawberry or pina colada). Yummy!

    • susaneagan
      Jul 1, 2020

      Delicious! I didn't change a thing other than to freeze the pie. The pie was still pretty soupy even after being in the refrigerator for a long time. I was afraid that freezing it would change the wonderful creamy consistency, in other words ice crystals, but it didn't at all. It was wonderful on a hot summer day. Thank you for the recipe.

    • Mary
      May 27, 2020

      My whole family loved this! Tart and sweet together and just wonderfully refreshing! I only wish I had set a little more solid—will try again with adjustments but will DEFINITELY make again!!!

    • Ruth
      May 16, 2020

      It does need to be frozen to set up right otherwise runny consistency but after freezing and serving immediately it was delicious!!

    • LyndaPat
      Apr 14, 2020

      My family loves this pie!! Keep it in the freezer! Its a little soupy if left in the fridge.

    • chocolateformyfour
      Oct 2, 2019

      This was good and super easy. If I have heavy cream on hand I like to use it instead of cool-whip. Since a lot of people said this pie it was pretty sweet I didn't sweeten the cream when I whipped it. I just guess on about how much would fit in a cool-whip container : ) I also used a little less sweetened condensed milk, about 3 tablespoons less. I did have extra filling which I put in small dessert cups to serve as a different dessert.

    • Debbie
      Aug 4, 2019

      I added lemon extract flour a more lemony flavor. I love it but it didn't form up well and has more of a pudding consistency. Where did I go wrong?

    • Teresa
      Aug 3, 2019

      Sounds so goooooood. Can’t wait to try