Frozen Lemonade Pie Recipe | Sweet Treat | Frozen Dessert

A Frozen Lemonade Pie recipe  is the perfect easy dessert on a hot summer day  (or anytime) and takes just 5 minutes to make! These pies freeze great.  When preparing for freezer cooking, it's  nice to have a second one on hand for whenever you need a quick dessert.

We here in New England really enjoy lemonade, especially Del's Lemonade from Rhode Island!

Frozen Desserts

My friend in New Hampshire sent this lemonade pie recipe to me.  Just try it for a cool summer treat! The whole family, kids and grandchildren will enjoy it! Make it Pistachio Green for St. Patrick's Day too.

I want to try some of the Bacardi mixes in this recipe for casual entertaining!

You used to be able to buy small cans of lemonade which made one pie but I can only find the large ones now. You can make 2 at a time and use the whole large can of lemonade. Try it also with fat-free Condensed milk and fat-free Cool Whip. My friend actually likes it better because it is not so rich.

Have the kids help in the kitchen, or surprise the kids or grandkids and make this frozen pie for a hot summer day using pink lemonade or for St. Patrick's Day or 4th of July lemonade!

Check out my recipe for other frozen desserts -

Cool Whip Frozen Peanut Butter Treats

Copycat Pineapple Whip Dessert

Easy clean-up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shops

Lemonade Pie Recipe

1 can Frozen lemonade slightly thawed (use only half for one pie !)
1 can Eagle Brand sweetened CONDENSED Milk
1 12-oz. Cool Whip, thawed
1 Graham Cracker Crust

Carefully remove plastic top of crust and rinse it . You’ll reuse it to cover pie.
In a mixing bowlicon, blend together partially thawed lemonade with Condensed milk. Add Cool Whip and thoroughly blend.
I also add a few drops of food coloring to intensify color–yellow for yellow lemonade, green for limeade or red for pink lemonade.
Spoon into crust and “make pretty”.
Invert plastic cover and seal around foil edges. Freeze.
Remove from freezer about 15 minutes before serving.
Garnish and decorate with a few raspberries and mint leaves or pipe whip cream on top if you want to go one step further. 

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© Frugal New England Kitchen 

Take Along Picnic Blueberry Butter Cake

This Blueberry Butter Cake recipe is always a crowd favorite and one of my favorite recipes to take along to parties, picnics and cookouts.  Either baked from scratch or with a cake mix, I like to make this sheet cake recipe for either Memorial Day, picnics, cookouts or the 4th of July, Labor Day or holidays,  and prepare it with fresh blueberries, but you can make it with blackberries, strawberries or any of your favorite fresh fruit berries that are in season.   

Check out my Blueberry Buckle and also Pineapple Sunshine Cake recipe too !

This fresh blueberry cake recipe has a Secret Ingredient - The recipe calls for apple jelly, which gives it a nice glaze.

Easy and quick, this simple to make cake recipe was passed down to me years ago by one of my former co-workers, and each time I make of it I have fond memories of our working together.

Easy clean-up too with my handmade crochet Dish Cloths from my Moomettes Crochet

Purchase Set of 3 Dishcloths Here Directly via Paypal Purchase Dishcloths Via Paypal Directly

Blueberry Butter Cake

3  c. all purpose flour, sifted
1/4 tsp. salt
3 tsp. baking powder
2/3 c. butter
1 c. granulated sugar, divided
1 tsp. vanilla extract
1 c. cold water
4 egg whites

(or one box of yellow butter cake mix)

*Topping:*

1 pkg (8 oz) cream cheese
3 tbl. milk
2 tbl. granulated sugar
1 tsp. vanilla extract
1 jar (4 oz) apple jelly
1 pint fresh blueberries (or blackberries or strawberries)
1 container heavy cream, whipped (or Cool Whip)
2 bl. granulated sugar

Preheat oven to 350.
Sift flour, salt and baking powder twice.
Cream butter and 3/4 c. sugar. Add vanilla to cold water.
Alternately combine water and flour mixtures with butter mixture; mix well after each addition. Beat egg whites until stiff, then beat in remaining sugar. Fold egg whites into batter.
Pour into well greased 13x9x2 oblong cake pan or sheet pan.
Bake in oven 30 min. or until toothpick is clean. (or follow cake mix directions)
Cool and Prepare topping.

*Frosting Topping:*
Beat cream cheese with milk, sugar and vanilla until of spreading consistency. spread over cooled cake. Melt jelly in saucepan over low heat. When completely melted, remove from heat. Clean berries and add to jelly, tossing lightly until well coated. Be careful not to crush berries. Distribute evenly over cream cheese.
Cover entire cake with whipped cream or topping mix. Cream can be sweetened with granulated sugar if desired.

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© Frugal New England Kitchen 

 photo credit: fairfaxcounty