This is one of those dessert that is truly a taste of summertime.
I love simple frozen (or icebox) pies and this pretty light pink lemonade pie is just perfect for an afternoon treat. It’s easy to assemble and my daughter loves to help and the tart, sweet, and creamy combo on top of buttery crust is out of this world!
This is another recipe from the featured cookbook this week: Southern Cooking for Company.
Ingredients:
- 1 12 ounce can pink lemonade concentrate, thawed
- 1 14 ounce can sweetened condensed milk
- 1 8 ounce container frozen whipped topping, thawed
- 1 tsp fresh lemon juice
- 1 8 inch graham cracker crust
- whipped cream and lemon slice, for garnish (optional)
Directions:
- Combine the lemonade concentrate, sweetened condensed milk, whipped topping, and lemon juice in a medium bowl and mix well.
- Pour into the crust and smooth the top with a knife.
- Cover with plastic wrap.
- Freeze for several hours (or overnight).
- Garnish with whipped cream and a lemon slice.
- Slice and serve immediately.
Recipe from Southern Cooking for Company by Nicki P. Wood.
I just love the beautiful pink color of the pink lemonade concentrate!
Combine the lemonade concentrate, sweetened condensed milk, whipped topping,
and lemon juice in a medium bowl and mix well.
This easy recipe is perfect to make with your kiddos!
Ava loved mixing in the cream (and sampling some too).
Pour into a graham cracker crust.
Fill top the top and smooth the filling with a knife.
Wrap the top with plastic wrap and freeze for a few hours or up to overnight.
Garnish with whipped cream and lemon slice.
Doesn’t this pie look refreshing and delicious?!
Of course, my little helper had a slice too!
The perfect cool treat to beat the heat!
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