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Frozen lemonade pie slice with lemon wedge, cookie crumbs and buttery crust.
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Frozen Lemonade Pie

A cool, creamy no-bake dessert with a lemon sandwich cookie crust and fluffy lemonade filling.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Desserts
Cuisine: American
Keyword: frozen, lemonade, pie
Servings: 10 servings
Calories: 524kcal
Author: Sara

Ingredients

For the Lemon Cookie Crust

  • 2 cups finely crushed lemon sandwich cookies about 26 cookies
  • 6 tablespoons melted butter

For the Cream Cheese Layer

  • 4 ounces cream cheese softened
  • ½ cup powdered sugar

For the Lemon Filling

  • 14 ounce can sweetened condensed milk
  • 3.4 ounce box instant lemon pudding mix
  • 6 ounce can frozen lemonade concentrate thawed
  • 8 ounce container whipped topping thawed

For the Garnish

  • Reserved lemon cookie crumbs
  • Lemon slices

Instructions

For the Crust

  • Finely crush the lemon sandwich cookies in a food processor.
  • Combine 1½ to 2 cups of the crumbs with the melted butter until evenly moistened.
  • Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
  • Refrigerate the crust while preparing the filling.

For the Cream Cheese Layer

  • Beat the softened cream cheese and powdered sugar together until completely smooth.
  • Spread evenly over the chilled cookie crust.
  • Return to the refrigerator while making the filling.

For the Filling

  • In a large bowl, whisk together the sweetened condensed milk and the dry instant lemon pudding mix until well combined.
  • Stir in the thawed lemonade concentrate until smooth.
  • Gently fold in the whipped topping until no streaks remain.

Assembling the Pie

  • Spoon the lemon filling over the cream cheese layer.
  • Smooth the top with a spatula.
  • Sprinkle with a few spoonfuls of the reserved lemon cookie crumbs.
  • Refrigerate for at least 4 hours, or overnight for the cleanest slices.

Notes

  • Soften the cream cheese fully – Room-temperature cream cheese blends smoothly with powdered sugar and prevents small lumps.
  • Use instant pudding mix – Cook-and-serve pudding will not thicken the filling properly without being heated.
  • Thaw the concentrate first – Fully thawed lemonade concentrate blends evenly without leaving icy pieces in the filling.
  • Press the crust firmly – Use the bottom of a measuring cup or glass to compact the crumbs and strengthen the crust.
  • Fold gently – Stirring the whipped topping too aggressively can deflate it and make the filling less airy.
  • Chill overnight when possible – A longer chilling time creates firmer slices that are easier to remove from the pie plate.

Nutrition

Calories: 524kcal | Carbohydrates: 74g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 331mg | Potassium: 229mg | Fiber: 1g | Sugar: 53g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 1mg