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A no-bake, creamy and tart lemonade pie made with just four simple ingredients including Cool Whip, perfect for a quick and refreshing dessert.

Ingredients

Scale
  • 1 graham cracker crust
  • 6 oz frozen lemonade concentrate
  • 8 oz Cool Whip, thawed in the refrigerator
  • 14 oz sweetened condensed milk

Instructions

  1. Thaw Cool Whip in the refrigerator until spreadable.
  2. Unwrap the graham cracker crust.
  3. In a medium bowl, combine the thawed Cool Whip, frozen lemonade concentrate, and sweetened condensed milk.
  4. Stir gently until the mixture is smooth and blended.
  5. Pour the filling into the graham cracker crust and smooth the top evenly.
  6. Cover the pie and refrigerate for at least 8 hours or overnight to set.
  7. Place the pie in the freezer for 10–15 minutes before slicing to firm up.
  8. Add your favorite toppings (like fresh lemon slices or berries) and serve chilled.

Notes

If 6 oz frozen lemonade concentrate is unavailable, use half of a 12 oz can., Overnight chilling yields the best firm, sliceable texture., For neat slices, freeze the pie 10-15 minutes before slicing and wipe the knife clean between cuts., The pie can be stored covered in the refrigerator for 3-4 days., Freezing the pie is possible for up to a month, but Cool Whip texture may change slightly after thawing., Substitute graham cracker crust with Oreo, chocolate, or gluten-free crumb crusts for variety., Stabilized whipped cream can replace Cool Whip for a fresher but slightly softer texture.

Nutrition

Find it online: https://gingerbaking.com/four-ingredient-frozen-lemonade-pie-food-banjo/