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.
Serving8 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