When you’re perusing the chilled beverage aisle, don’t forget to add a jug of Milo’s Lemonade to your cart so you can enjoy a cool Frozen Lemonade Pie. While Milo’s Lemonade makes for a cool drink on a hot afternoon, it also serves as a convenient ingredient for creating a refreshing frozen dessert. By combining the lemonade with cream cheese, sweetened condensed milk and heavy whipping cream, you can create a smooth and zesty pie filling. Paired with a quick no-bake graham cracker crust, this pie is the perfect no-fuss treat for this hot Southern summer.
Cook time: 4 hours 30 min
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup melted butter,
- ⅓ cup packed dark brown sugar
- 1 (8 oz) pkg softened cream cheese
- 1 (14 oz) can sweetened condensed milk
- 12 oz Milo’s lemonade
- Zest from 2 lemons
- ¼ tsp salt
- 1 ½ cups heavy whipping cream, divided
- 2 Tbsp powdered sugar
Instructions:
- Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of a pie plate. Freeze until firm, about 15 minutes.
- Mix the cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Add condensed milk, and mix on medium speed until smooth, about 1 minute. Add lemonade, lemon zest, and salt. Mix on low speed until combined.
- Mix ½ cup of the heavy cream in a medium bowl with an electric mixer on medium speed until medium peaks form, about 2 minutes. Fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from the freezer about 10 minutes before serving.
- Mix powdered sugar and remaining 1 cup of heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top the pie with whipped cream and garnish with additional lemon zest. Serve immediately.
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