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3 hours hrs 15 minutes mins
4 Comments
5 from 1 vote
You'll love our Frozen Raspberry Lemonade Pie. It's an easy and refreshing dessert! Perfect for a party or BBQ.
We had the whole family over for a barbecue and this was our refreshing summertime dessert. The raspberries and lemon pudding go perfect together! Enjoy your summer!
What you need to make this Delicious Frozen Raspberry Lemonade Pie recipe:
Frozen Raspberry Lemonade Pie ingredients:
- Graham Cracker Crumbs
- Sugar
- Butter
- Lemon Instant Pudding
- Milk
- Lemon Juice
- Cool Whip
- Raspberries
A few items you will need to make this recipe:
- 9 inch pie plate (THIS one is great)
- Balloon Whisk
- Food Processor (THIS one is small and convenient)
How to make frozen raspberry lemonade pie:
- Heat oven to 350 degrees. Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cover the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
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More tasty desserts:
- Frozen Pink Lemonade Pie
- Frozen Raspberry Pie
- Slab Apple Pie
- Fresh Peach Pie
- Easy Banana Cream Pie
- Lemon Raspberry Bars
- Strawberry Lemonade Cake Mix Bars
Serves: 8
Frozen Raspberry Lemonade Pie Recipe
5 from 1 vote
You'll love our Frozen Raspberry Lemonade Pie. It's an easy and refreshing dessert! Perfect for a party or BBQ.
Prep Time 3 hours hrs 15 minutes mins
Total Time 3 hours hrs 15 minutes mins
PrintPin
Ingredients
- 1½ cups graham cracker crumbs
- 3 Tablespoons sugar
- ⅓ cup butter melted
- 1 (3.4 ounce) box instant lemon pudding
- 2 cups milk
- 6 Tablespoons lemon juice
- 8 ounces Cool Whip Whipped Topping
- 12 ounces fresh raspberries
- 2 Tablespoons sugar
Instructions
Heat oven to 350 degrees.
Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
In a food processor blend the raspberries and sugar together until smooth.
Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
Cove the pie pan with foil and freeze for about 3 hours.
Thaw slightly before serving.
Notes
(You will have a little lemon filling left over after filling your pie crust)
Nutrition
Calories: 311 kcal · Carbohydrates: 46 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 280 mg · Potassium: 218 mg · Fiber: 3 g · Sugar: 21 g · Vitamin A: 400 IU · Vitamin C: 15 mg · Calcium: 126 mg · Iron: 1 mg
Equipment
2 Mixing Bowl
9" pie plate
Food Processor
Whisk
Aluminum Foil
Recipe Details
Course: Dessert
Cuisine: American
Recipe adapted from breadboozebacon
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Join The Discussion
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Erica says:
Instead of whipped cream I used cream cheese and best good thing that I did lol
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Beth says:
Check the internet for a recipe for Stabilized Whipped Cream to use instead of nasty Cool Whip. Tastes so much better and no chemicals. (Mel's Kitchen Cafe has a good recipe)
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cynthia says:
Beth, the best stabilized whip cream is made with 2tsp of dry milk for every cup of heavy cream. Is the lemon juice, lemon juice or lemonade, and could this be made with raspberry lemonade?
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Momma Cyd says:
This recipe is made with lemon juice.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.
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