Description
This Cream Cheese Lemonade Pie is a refreshing no-bake dessert made with cream cheese, sweetened condensed milk, lemonade concentrate, and whipped topping in a buttery graham cracker crust. It’s tart, creamy, and perfect for summer gatherings.
Ingredients
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 6 oz frozen lemonade concentrate, thawed
- 8 oz whipped topping (like Cool Whip)
- 1 graham cracker crust (store-bought or homemade)
- 1 tsp lemon zest (optional, for garnish)
- Fresh lemon slices or whipped cream (optional, for topping)
Instructions
- Beat softened cream cheese in a large bowl until smooth and fluffy.
- Gradually add the sweetened condensed milk, beating until well combined.
- Mix in the thawed lemonade concentrate until smooth.
- Gently fold in the whipped topping until evenly incorporated.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, garnish with lemon zest, whipped cream, or fresh lemon slices if desired.
Notes
- For a fun twist, use pink lemonade concentrate for a rosy color.
- Make a lighter version with reduced-fat cream cheese and light whipped topping.
- Add a splash of lemon juice or extract for stronger citrus flavor.
- Try a vanilla wafer or shortbread crust instead of graham crackers.
- Make mini versions in individual crusts or parfait cups for parties.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
