Ingredients
• 1 prepared graham cracker crust (9-inch)
• 2 (14 oz) cans sweetened condensed milk
• 1 (12 oz) container frozen lemonade concentrate, thawed
• 1 (8 oz) container Cool Whip, thawed
• Fresh lemon slices and mint leaves for garnish (optional)
Instructions
- In a large bowl, combine the sweetened condensed milk and thawed lemonade concentrate. Mix until well blended.
- Gently fold in the Cool Whip until the mixture is smooth and no streaks remain.
- Pour the mixture into the graham cracker crust. Smooth the top with a spatula.
- Cover with plastic wrap or the protective plastic lid that came with the crust.
- Freeze for at least 6 hours or overnight until firm.
- Before serving, let the pie stand at room temperature for 5 minutes to soften slightly.
- If desired, garnish with fresh lemon slices and mint leaves.
Notes
- The key to the perfect frozen lemonade pie is achieving the right texture. Make sure your Cool Whip is completely thawed before folding it into the mixture.
- If it’s still frozen, you’ll end up with little white specks throughout your pie.
- When you’re ready to serve, run your knife under hot water and dry it between each cut. This will give you clean, picture-perfect slices every time.
- Prep Time: 10 minutes