Lemon Icebox Pie (aka Lemonade Pie)
My memory only goes so far. Â Sometimes it doesn’t go very far at all. Â Like those moments when I walk into a room to get something, but when I get there – I have no idea what I went to go fetch. Â Please tell me this happens to you too! My memory loss is the reason behind this post today. Not the recipe itself – but the date of this post. Â You see, I’m a little late…
I make this recipe all the time, and had taken photos early in the summer in plans of posting it for you all to enjoy as well. Â Then that danged ol’ memory loss kicked in – and I must have spaced out or something because here it is the middle of September, and it’s just now going up. Â Hey, at least it’s not December… always a bright side, right?
As for the memory loss – I blame it on my kids.  And my husband.  It’s definitely not my age. 😉
This recipe, however, is definitely not one to forget. Â I’ve been making it for my family for 10 years or more. Â It’s creamy, delicious, refreshing, & absolutely delightful.
Here’s what you need: Â (the blueberries are totally optional, I was just feeling the blueberry love last time I made it)
Beat together the softened cream cheese, thawed lemonade concentrate, & sweetened condensed milk until smooth & creamy. If you have an electric mixer, it makes the job super easy. Â Gently fold in the cool whip. Â Spread the mixture into a prepared 9″ graham cracker crust & pop it into the freezer until set. Â (store in the freezer as well)
I usually buy a larger container of Cool Whip than needed & serve the slices with a dollop of it on top.  It’s super pretty with a thin lemon slice set on top too, don’t cha think? 🙂
Lemon Icebox Pie
Ingredients
- 1 9- inch prepared graham cracker crust
- 1 can frozen lemonade concentrate thawed
- 1 8 oz container cream cheese softened
- 1 14 oz can of sweetened condensed milk
- 1 8 oz container of Cool Whip thawed
Instructions
- Using an electric mixer, beat together the thawed lemonade concentrate, softened cream cheese, & sweetened condensed milk until smooth & creamy. Gently fold in the Cool Whip. Spread the mixture into a prepared 9-inch graham cracker crust & freeze until firm. Store in the freezer.
- Serve with a dollop of Cool Whip & a thin slice of lemon if desired.
Hello feller tar heel:-) I was born in N. C. and still live in N. C.! I moved away a couple of times but always end up right back here:-) Guess it must be where I belong. Enjoyed your update and blog. I found you on facebook and enjoy your recipes ect. Keep up the great work!
I’m a born & raised North Carolina girl myself – and it’s definitely here that I belong as well! So glad you enjoy my blog, thanks so much for the great comment!
OMGosh…… This looks Amazing, going to make it this weekend.