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Pink Lemonade Pie


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Rate this recipe 4.5/5 (11 Votes)


  • Crust:
  • 100 Ritz Crackers, crushed (3-4 sleeves of crackers)
  • 1/2 c. powdered sugar
  • 2/3 c. butter, melted
  • Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (6 oz) pink lemonade concentrate, thawed
  • 1 (12 oz) tub frozen whipped topping, thawed
  • red food coloring (I made mine a little more pink)


Adapted from


Step 1

For the Crust: Mix cracker crumbs and powdered sugar together until well blended. Add melted butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture aside.

For the Filling:
Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top with crumb mixture. Freeze for a couple of hours.

When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately.


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