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Raspberry Lemonade Freezer Pie

Prep Time
2h 20 min
Yields
8 servings

Tart lemon and raspberry filling in a sweet lemon creme cookie crust.

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ingredients

Crust

30
lemon creme cookies
6
tbsp salted butter, melted

Filling

1
cup raspberries
3
tbsp sugar
1 14-oz
can sweetened condensed milk
1 8-oz
package cream cheese, softened
1 3.4-oz
package instant lemon pudding mix
¼
cup frozen pink lemonade concentrate, thawed
2
lemons, zested
2
drops red food coloring

To Serve

¼
cup fresh raspberries
Lemon zest twists, for garnish
Whipped cream, for serving
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directions

Notes

Special equipment: an 11-by-2 1/2-inch springform pan

Step 1

Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.

Step 2

Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.

Step 3

Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.

Step 4

Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)

Step 5

Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

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