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 Frozen Raspberry Lemonade Pie was our refreshing summertime dessert. The raspberries and lemon pudding go perfect together!
This easy pie is the best way to beat the heat and is a crowd favorite! You’ll love how easy it is to put together.
Ingredient Notes
- Graham Cracker Crumbs
- Sugar
- Butter
- Lemon Instant Pudding
- Milk
- Lemon Juice
- Cool Whip
- Raspberries
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.
Storing and Other Notes
Freeze remaining pie up to 1 week before thawing to serve.
If you don’t have fresh raspberries you can use frozen raspberries, just make sure they are thawed before using.
You will have a little lemon filling left over after filling your pie crust.
More Desserts You Might Enjoy
- White Raspberry Poke Cake
- Layered Chocolate Chip Cookie Dessert
- Lemon Cheesecake Pudding Cookies
- Strawberry Shortcake Bars
Frozen Raspberry Lemonade Pie
You'll love our Frozen Raspberry Lemonade Pie. It's an easy and refreshing dessert! Perfect for a party or BBQ.
Serving servings
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
Store leftover pie covered in the freezer for up to one week.
Recipe adapted from breadboozebacon
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews