Sunday, June 19, 2011

Pink Lemonade Pie

I wanted to share this because I have made it a few times and am asked for the recipe. I think it is perfect for the summer because it is fruity and light and involves very little cooking. 

The recipe comes from

Lemonade Pie

100 Ritz Crackers, crushed (3-4 sleeves of crackers)
1/2 c. powdered sugar
2/3 c. butter, melted

Mix cracker crumbs and powdered sugar together until well blended. Add melted
butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in
the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture

1 can (14 oz) sweetened condensed milk
1 can (6 oz) pink lemonade concentrate, thawed ... (you can use any concentrate
1 (12 oz) tub frozen whipped topping, thawed
red food coloring (I made mine a little more pink)
Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped
topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top
with crumb mixture. Freeze for a couple of hours.


  1. That sounds so good and easy- I think i'm going to like this recipe!

  2. After the original 2 hours do you continue to keep it in the freezer.

    1. When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately.

  3. After the original 2 hours in the freezer do you continue to keep it in the freezer.

  4. I have a similar recipe that is delicious. 1 can sweetened condensed milk, 1 tub of cool whip and fresh lemon or lime juice to your liking. Mix together and add to a graham cracker pie crust. My daughter has been making this since she was 7, it's that easy!

  5. I have the same queston,do you continue to keep it frozen?