comapny is coming tomorrow and i know this will be on the menu … thanks workingmom2004 for a great, quick and easy dessert. i creamed those together, added the lemonade concentrate, and followed the rest of the recipe except i also thought it was better in just one pie crust. i do have a suggestion though, make this pie the night before and put it in the freezer, it get firmer that way which adds to the goodness of the pie! i left this pie in the freezer for a whole day prior to serving, and it was still runny. i loved this as well and served it for easter dessert. i made it exactly as directed and put the pies in the freezer. i think it needs to be frozen and pulled out about 30 minutes before serving. this was delicious and i will make it again. i have made this dozens of times over the years. i did put it in the freezer for a couple of hours as suggested and i had no problems.
i checked the size of the pink lemonade can and one can is 16 ounces. i made it the night before and let it sit in the fridge. i loved it but rest of the family left it alone. and i will leave it in the freezer because it gets melty quick. it is very sweet so reduce the amount of milk and add lemon juice. so i added an 8 ounce brick of cream cheese to it, to firm it up a bit, and a few drops of red food coloring to make it a deeper pink. i followed the recipe, and kept the pie in the freezer, but it melted too quickly. my girlfriend and i made several of these pies, when our kids were young! i lost the recipe and have been looking for it for awhile. i made my own graham cracker crust, then doubled the recipe and poured it into a large cake pan. i did substitute 1 pack pink lemonade kool-aid mix in place of the frozen pink lemonade and i only had to refrigerate it about an hour.
this chilled pie makes a perfect summertime dessert. gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired. a couple hours in the freezer did the trick and it set up nicely! after four hours in the fridge it was still soupy. a couple hours in the freezer did the trick and it set up nicely! followed recipe except i let lemonade concentrate thaw to room temp, then measured 3/4 cup. refrigerated overnight on bottom shelf. this recipe is so simple and easy.
i didn’t have lemonade so i used a caribbean cherry juice which was also good. i made this recipe on 10/15/14 for a ” think pink ” event. and after chilling for four hours it still wasn’t firm enough,so a couple of hours in the freezer did the trick. i liked where the taste was a very good combination of sweet and tart. ” i did put it in the freezer for two hours before serving. but it was absolutely fabulous. it tastes just like lemon icebox pie just without the merengue. my mom has made this recipe since i was a kid, i still make it today over 30 yrs later, still a great pie and easy, i delete the coconut
ingredients 1 (14 ounce) can sweetened condensed milk 1 (6 ounce) can frozen pink lemonade concentrate, thawed 1 (8 ounce) container frozen whipped topping, ingredients 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can eagle brand® sweetened condensed milk 1 (6 ounce) can frozen pink lemonade from pink lemonade icebox pie is a no-bake dessert that will bring you back to your childhood. a sweet graham cracker crust holds a lemonade-flavored filling, no bake pink lemonade pie, no bake pink lemonade pie, easy pink lemonade pie, easy pink lemonade pie taste of home, country time pink lemonade pie.
ingredients ; 1 premade graham cracker crust ; 1 14 oz . can sweetened condensed milk ; 1 6 oz . can frozen pink lemonade ; 1 12 oz .container ingredients ; (10-inch) prepared graham cracker pie crust ; can (14 ounces) sweetened condensed milk ; container (8 ounces) cool whip, thawed ; can (6 ounces) 1 package (8 ounces) cream cheese, softened 3/4 cup thawed pink lemonade concentrate 4 drops red food coloring, optional 1 carton (8 ounces) frozen whipped, pink lemonade pie with cream cheese, pink lemonade icebox pie, weight watchers pink lemonade pie, skinny and tasty lemonade pie.
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