Light, sweet, tangy, and easy-to-make is how to describe this Lemonade Pie. It's the perfect summer dessert!
Prep Time20 mins
Total Time20 mins
Servings: 2 pies
- 3 (8-ounce) containers frozen whipped topping, thawed (like Cool Whip)
- 2 (14-ounce) cans sweetened condensed milk
- 1 (12-ounce) can frozen lemonade concentrate
- 2 (6-ounce) prepared graham crackers crusts
In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the whipped topping to fall which will result in a dense or even runny pie.)
Next, fold in lemonade concentrate.
Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there. If it’s impossible to fit it all in there, just be excited that you’ve made yourself a little snack with what’s leftover!)