Ingredients4 h 15 m servings 521 cals
- Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
- Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.
Per Serving: 521 calories; 25.1 g fat; 42.7 g carbohydrates; 5.3 g protein; 48 mg cholesterol; 273 mg sodium. Full nutrition
ReviewsRead all reviews 9
I was in search of the pink lemonade pie I had growing up and this came pretty close. I made a shortbread gluten free cookie crust using the butter cookie crust recipe here on AR. I made it as a...
After four hours in the fridge it was still soupy. A couple hours in the freezer did the trick and it set up nicely! Great flavor for a summer pie - easy too!
Delicious pie, light and creamy, consistency of 'soft peaks.' Followed recipe except I let lemonade concentrate thaw to room temp, then measured 3/4 cup. Refrigerated overnight on bottom shelf. ...
I made this recipe on 10/15/14 for a " THINK PINK " event. Instead of using a regular pie crust, a graham cracker crust was used.I did use the optional food coloring. And after chilling for fou...
This recipe is so simple and easy. It's a great recipe to use when you have a last minute dessert to make. I didn't have lemonade so I used a Caribbean Cherry juice which was also good. I'm e...
My mom has made this recipe since I was a kid, I still make it today over 30 yrs later, still a great pie and easy, I delete the coconut
I made the pie exactly as the recipe stated. I did put it in the freezer for two hours before serving. It was perfect! Very rich; serve small slices. But it was absolutely fabulous.
Super easy, just make sure you have enuf time to freeze it fully. I had extra filling I had to use on its own.