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Lemonade Pie


Great summertime dessert! And this cool and refreshing icebox pie couldn't be easier to make. The hardest part is waiting for it to set!

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Rate this recipe 4.4/5 (24 Votes)


  • 1 (8 oz) block cream cheese, softened slightly
  • 1 (14 oz) can sweetened condensed milk, chilled
  • 3/4 cup frozen lemonade concentrate, thawed then measured
  • 2 drops yellow food coloring (optional)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 or 2 (9-inch) shortbread or graham cracker crust *see Note below*
  • Note: This made a really full pie, so next time I will use 2 crusts then top off with some additional Cool Whip or whipped cream. Or use the larger '2-extra servings' graham cracker crust.



Step 1

Put the crust(s) in the freezer until needed.

In a mixing bowl and using a hand mixer, beat the cream cheese with the condensed milk until smooth and creamy. Beat in the lemonade concentrate and food coloring if using.

Using a spatula, gently fold in the Cool Whip until no yellow streaks remain.

Spoon mixture into the chilled crust(s); smooth top. Cover and refrigerate several hours or overnight for pie to set. Garnish if desired with thin lemon slices.

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