Looking for a refreshing summertime dessert? Our Raspberry Lemonade Freezer Pie is the perfect frozen treat for that summer picnic or BBQ. When using frozen Oregon raspberries, you can make this freezer pie anytime of the year!
Recipe created by Erin from platingsandpairings.com
30 lemon creme cookies
6 tablespoons salted butter, melted
1 cup raspberries
2 tablespoons sugar
1 14-oz can low fat sweetened condensed milk
8 oz cream cheese, softened
8 oz low fat frozen whipped topping, thawed
¾ cup frozen pink lemonade concentrate, thawed
Raspberries
Whipped cream
Mint sprigs, to garnish
Step 1
Grease a 9-inch pie pan.
Step 2
Place the cookies into the bowl of a food processor fitted with a metal blade. Process until the cookies become fine crumbs. Add the butter and pulse until the mix begins to clump together. Add 1-2 tablespoons water, 1 tablespoon at a time, until the dough comes together.
Step 3
Press the dough into the prepared pie pan.
Step 1
In a food processor, combine raspberries and sugar and pulse until well combined. Set aside.
Step 2
Combine the sweetened condensed milk and cream cheese in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute.
Step 3
Add the lemonade concentrate and whip on medium-high until thick and fully combined, 2 to 3 minutes.
Step 4
Gently fold in the whipped topping, until completely combined.
Pour the filling into the prepared crust. Drizzle the raspberry puree on top and use a knife to swirl the raspberry into the pie.
Step 5
Freeze for at least 2 hours.
Step 1
Remove from freezer and allow to thaw slightly.
Step 2
Garnish with fresh raspberries, mint sprigs, and whipped cream. Enjoy!
Pie will keep in the freezer for up to 2 months, stored tightly wrapped.