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 with a super creamy consistency.
This Pink Lemonade Icebox Pie is so simple to make and will disappear in such a hurry, you may want to just go ahead and make 2 of them.
You can use a store-bought graham cracker crust to make it even easier.
I actually just realized that you can buy a box of graham cracker crumbs. How did I not know that? With premade crumbs, making a homemade graham cracker crust literally only takes a minute or two.
The filling is a simple mixture of pink lemonade concentrate, cream cheese, sweetened condensed milk, and Cool Whip. It’s very similar to this Lemon Icebox Pie, except with a pink color.
Tinting some shredded coconut with food coloring makes it look even prettier and if you like coconut, you will love the way it tastes with this pie. If you don’t like coconut, it is easy enough to scrape it off.
Could there be any more perfect summer dessert?
This summer pie will be a hit at your next cookout. Pink Lemonade Pie can be made a day or two in advance and placed in the freezer. Remove it just before serving for a cool and refeshing treat that will help you beat the summer heat.
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No Bake Pink Lemonade Pie
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can frozen pink lemonade concentrate, thawed
- 4-5 drops red food coloring
- 1 (8-ounce) container Cool Whip
- 1/2 cup shredded coconut, tinted pink
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir well. Transfer to a 9-inch pie plate. Press into bottom and up sides. Refrigerate until firm.
- Use electric mixer to beat cream cheese until smooth and fluffy. Gradually beat in sweetened condensed milk. Be sure to scrape down the sides of the bowl to make sure it gets mixed evenly.
- Beat in lemonade concentrate and food coloring.
- Fold in 1/2 of the Cool Whip. Pour into graham cracker crust. Freeze until firm.
- Serve with remaining Cool Whip and coconut.
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More Summer Desserts
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32 thoughts on “No Bake Pink Lemonade Pie”
So delicious. I sprinkle chopped pecans on top because we like pecans
I’ve made pies like this and I find that the sweeten condensed milk makes the pie very heavy. Is it possible to take that step out so that the pie is lighter and more airy? I’m a diabetic and need lighter with less sugar.
Do you think I can use hand whipped cream, rather than Cool Whip? I’m just trying to control the additives. Although, I have so many memories of cool whip from my childhood, I might use it anyway 🙂
Such a gorgeous Pie! And delicious too!
How sweet is this pie… I am looking for something a bit tart
Must it be frozen or will refrigerated until firm work?
I know this is probably silly to ask. What does fold in 1/2 the cool whip mean? I’m trying to do something productive for a party and I suck at cooking and this looked simple until that part lol
When you fold something in, you try to be more gentle with it then when you stir it in. Use a rubber spatula a make a motion with it where you go down, across the bottom of the bowl, over, and back up so you are folding what you bring from the bottom up over the top. Here is a video because it is hard to expain https://www.youtube.com/watch?v=vP4vbktd-PM
Cool whip has a lot of air in it so you just want to be gentle as you mix it in to keep it light and fluffy. Good luck!
I’d really like to try this pie but I’m reasonable sure we don’t have pink lemonade concentrate in Australia. Any suggestion what I could replace it with?
If you can find regular frozen lemonade concentrate, you could use that and add food coloring if you want the pink color. Or you could try making a homemade lemonade concentrate like this one https://kareninthekitchen.wordpress.com/2013/08/07/homemade-lemonade-concentrate-perfect-lemonade/
I think it would work for this pie.
Any frozen lemonade will work Pink is just for the eyes..hahaaha
I’m making Haloween themed luncheon tomorrow and using this recipe substituting orange juice for the lemonade. I put it in Oreo crust and cover with chocolate ganache, using Mandarin oranges for a jack-o-lantern face on top. Made it with limeade for a great key-lime type pie. Always good!