Description
Cream Cheese Lemonade Pie is the ultimate no-bake summer dessert—cool, creamy, and bursting with sweet and tangy lemon flavor. This easy-to-make pie features a silky cream cheese filling, lemonade concentrate, and a buttery graham cracker crust. Perfect for BBQs, picnics, or a refreshing treat on a hot day.
Ingredients
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 6 oz frozen lemonade concentrate, thawed
- 8 oz whipped topping (like Cool Whip)
- 1 prepared graham cracker crust
Instructions
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add sweetened condensed milk and mix until well blended.
- Stir in thawed lemonade concentrate until the mixture is uniform.
- Gently fold in whipped topping without deflating it.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until fully set.
Notes
- Use a shortbread crust for a richer base.
- Add lemon zest or crushed berries for extra flavor.
- Lighten it up with low-fat cream cheese and whipped topping.
- Store covered in the fridge for up to 4 days or freeze slices individually.
