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. 

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Easter Traditions | Easter Bunny Cake Recipe

My youngest daughter has always enjoyed making this adorable Easter Bunny Cake to bring to set out on the dessert table after our family Easter Buffet.  It's super easy to make and starts with a Betty Crocker boxed cake mix!  It's a fun project for grandparents and grandchildren to create and use their imagination to decorate!

Every family has a holiday tradition - as I'm part Polish, we like to serve Easter Kielbasa as an appetizer before our dinner buffet.  Then it's on to the dessert after the annual family Easter Egg Hunt !

Easter Bunny Cake

Easter-Bunny-Cake-diagram

Easy kitchen clean up with my crochet handmade Dish Cloths from my Moomettes Crochet shop! These will make a nice Easter Basket gift idea too !

Easter Bunny Cake Recipe

1 box Betty Crocker Cake Mix (any flavor)

1 can Betty Crocker White Frosting

1 bag White Coconut

Decorative paper

3 jelly beans or small gumdrops

6 chocolate candy sprinkles, if desired

colored toothpicks

Heat oven to 350F for shiny metal round cake pan (or 325F for dark or nonstick pan). Spray bottom and side of 8 or 9 inch round cake pan with baking spray with flour.

Make cake mix as directed on box, using water, oil and egg. Pour into pan. Bake as directed for 8 or 9 inch rounds. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Cut cake in half as shown in the bunny cake diagram. Put halves together with some of the frosting to form body. On tray, place cake upright on cut edge.

Cut out a notch about 1/3 of the way up one end of body to form head (small end) as shown in diagram. Attach cutout piece with toothpicks for tail. (If desired, freeze cake 1 hour to make frosting cake easier.)

Frost cake with remaining frosting, rounding body on sides. Sprinkle coconut over frosting. Cut ears from paper; pleat bottoms. Press ears into top of head. Use 3 jelly beans for eyes and nose. Add candy sprinkles for eyelashes. Store loosely covered at room temperature.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Pie on a Stick | Recipe for Pie Pops | Fun Desserts

For fun dessert treats, why not try putting together some Pie Pops? These comfort food desserts are easy to make and can be made with any type of pie filling flavor. Pie on a Stick is sure to become a bake sale favorite.

Pie Pops Fun Desserts

You can put all kinds of stuff on a stick. Use any type of pie filling, but I think the fruit pie filling such as apple pie, blueberry, peach pie, mince meat pie, or mixed berry pie filling work best. You can use canned pie fillings or make homemade pie filling.

Over the holidays while babysitting my granddaughter, we made Snowman cake on a stick pops. When I babysit the grandkids during the February school vacation we make Cherry Pie on a Stick to celebrate President's Day weekend.

Fall is a wonderful time to try your hand at Apple hand-held pies on a stick!

For a yummy snack or dessert in a brown bag lunch, slip these homemade pie pops into a wax paper sandwich bag.

If you prefer, turn this stuff on a stick into meat pies with a meat filling and make Empanadas for dinner or lunch, or football parties!

Easy kitchen cleaning with these crochet Handmade Dishcloths found in Moomettes Crochet Shop!

Here's a recipe for Apple Pie on a Stick. Check out more recipes for Apple Desserts !

Pie on a Stick

*Crust:*
1 1/3 cups King Arthur all-purpose flour or white whole wheat flour
1/4 tsp. salt
1/4 cup Cabot butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water

*Filling:*
1/4 cup butter
3 lb tart apples (such as peeled and roughly chopped
1/2 cup Domino sugar
pinch salt

1 egg, lightly beaten
Popsicle sticks or lollipop sticks

coarse sugar or cinnamon, for sprinkling

Make the pastry: in a large bowl or the bowl, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the "pulse" motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill for at least half an hour.

Meanwhile in a large, heavy skillet, heat the butter over medium-high heat. When the foaming subsides, add the apples and cook until they start releasing their juices. Sprinkle the sugar and salt over top. Cook for about 10 more minutes, stirring often, until the moisture evaporates and the syrup thickens, and the apples start to turn golden. Remove from the heat and transfer to a bowl to cool.

Preheat the oven to 375F.

On a lightly floured surface, roll the pastry out 1/4 inch thick. Cut into 2-3 inch rounds with a cookie cutter or glass rim, and brush the edge with beaten egg. Place a lollipop stick on the edge, overlapping the pastry by about 1/2 inch, and place a spoonful of the apple mixture in the middle of the pastry circle. Top with a second circle and press the edges with a fork to seal. Transfer to a parchment-lined baking sheet, brush with a little more beaten egg and sprinkle with coarse sugar or cinnamon. Repeat with the remaining pastry and filling.

Bake for 20-25 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Source: Yahoo Shine