Raspberry Lemonade Freezer Pie

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  • Level: Easy
  • Total: 2 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: 8 servings
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30 lemon creme cookies

6 tablespoons salted butter, melted 


1 cup raspberries

3 tablespoons sugar 

One 14-ounce can sweetened condensed milk 

One 8-ounce package cream cheese, softened 

One 3.4-ounce package instant lemon pudding mix 

1/4 cup frozen pink lemonade concentrate, thawed 

2 lemons, zested 

2 drops red food coloring 

To Serve:

1/4 cup fresh raspberries

Lemon zest twists, for garnish

Whipped cream, for serving


Special equipment:
an 11-by-2 1/2-inch springform pan
  1. For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
  2. For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
  3. Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
  4. Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
  5. To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
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