Lemon Icebox Pie Recipe With Cream Cheese and Cool Whip
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It's super easy to make fun and delicious individual desserts in mason jars and they're perfect for picnics, family reunions, or any other Summer party!
Tart and creamy, this no-bake lemonade icebox pie on top of a buttery graham cracker crust makes makes 16 individual mini desserts or one large pie. Requiring just a handful of ingredients, you'll want to make this sunny dessert again and again!
My cream cheese lemonade pie starts with frozen lemonade concentrate for a burst of lemon flavor. It's not so much that your lips pucker, instead it's the perfect balance of tart and sweet.
So simple to make, you can substitute any flavor of frozen juice concentrate in this icebox pie, like strawberry, raspberry, or limeade.
Looking for more fun Summer desserts? I have a whole collection of fun mason jar desserts that include more pies, cakes, and puddings. I have a delicious homemade lemon bundt cake that's a great beginning baker recipe, too.
Why you're going to love it!
- Tart lemon flavor. Perfect for spring or summer.
- Versatile recipe. Make individual desserts or a single pie.
- Easy to make. No expertise required.
Lemonade Icebox Pie in a Jar: behind the recipe
During summer, my mother-in-law is known to keep a stash of lemon icebox pies in her freezer. Always prepared and ready to share, she gifts her famous lemon pies to neighbors and manages to keep one back for whenever she needs a last minute dessert.
My grandmother baked lemon custard pies with meringue — also delicious — but this icebox pie recipe doesn't require turning on the oven at all. In my book, that's a big plus when it's a hundred degrees outside!
I like making lemon pies in mason jars to pack in our picnic cooler. Everyone always raves over them. They're just the right portion size, tasty and fun to eat, too!
Whip up this cool dessert in just 15 minutes or make it in advance and store in the freezer — it stays good for up to 3 months.
Key ingredients and substitutions
- Graham cracker crumbs — Crush a single sleeve of graham crackers for the crust, or mix it up and use 1 1/2 cups ginger snap or vanilla wafer crumbs instead.
- Frozen lemonade — Use the concentrate! If you try substituting regular lemonade, the filling will be watered down and you won't get the burst of lemon flavor.
- Sweetened condensed milk — If you didn't know, sweetened condensed milk is cow's milk that has been heated until all the water evaporates and the milk reduces by half. Sugar is added so it has a sweet, caramelized flavor.
- Cream cheese — Cream cheese adds a bit of tart flavor and also make the filling extra creamy.
- Cool Whip — Use frozen whipped topping as a convenience, or make your own fresh whipped cream.
How to make lemonade icebox pie
STEP 1 | Make the crust
- To make your own graham cracker crumbs, break up the crackers in half and place them into the bowl of a food processor. Pulse or process on low until the crumbs are finely crushed.
- One sleeve of graham crackers normally yields 1 1/2 cups of crumbs.
- Use a fork to combine the crumbs, sugar, and melted butter until the mixture is crumbly. Spoon into 16 4-ounce jars and tamp down gently.
tips
- Use your fingers to press the crust into the bottom of the jars, or use a Pampered Chef Mini Tart Shaper which makes it ultra easy!
- If you'd like to make a single pie, empty the crumbs into a 9-inch pie dish and press evenly into the bottom and up the sides. Refrigerate at least 30 minutes before filling.
STEP 2 | Make the filling
- Start with softened cream cheese and beat with an electric mixer until smooth and creamy. Add the sweetened condensed milk and thawed lemonade concentrate and mix until smooth.
- Gently fold in the Cool Whip with a rubber spatula until the mixture is combined.
tip
- If you want a true lemony yellow filling, add a few drops of yellow food coloring until you get the color you desire. To make pink lemonade pie, use frozen pink lemonade concentrate or add a few drops of red food coloring.
STEP 3 | Fill and chill
- Evenly divide the filling between the jars, being sure to leave a little headspace. Cover with a lid and refrigerate at least 2 hours before serving.
- If making in advance, tightly seal the lids and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- To serve, garnish with a lemon slice or add a dollop of sweetened whipped cream.
Frequently asked questions
Can I make this pie ahead of time?
Absolutely. Store it in the refrigerator for up to a week or in the freezer for up to 3 months.
Can you freeze this pie?
Yes! If freezing in individual mason jars, be sure to leave a little headspace (about 1/2 inch) and cover tightly with a lid. I like to also place a piece of plastic wrap between the lid and the jar to make sure no ice crystals form.
Can you use regular lemonade in place of the concentrate?
Don't use regular lemonade or your pie will be watery and won't have as much flavor punch.
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Please share!
Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I'd love it if you would share it on Facebook or on your favorite Pinterest board!
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 1 1/2 cups finely crushed graham cracker crumbs (1 sleeve)
- 1/4 cup granulated sugar
- 7 tablespoons butter, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- 1 cup frozen lemonade concentrate, thawed
- 1 (8-oz.) pkg. Cool Whip, thawed
- lemons for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir with a fork until combined and crumbly.
- Spoon the crumb mixture into the bottom of 16 4-ounce mason jars and tamp down gently.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sweetened condensed milk and thawed lemonade concentrate and mix until smooth.
- Gently fold in the Cool Whip, stirring just until combined.
- Spoon the filling on top of the graham cracker crumb mixture in the jars. Cover and refrigerate for 2 hours before serving.
- If desired, garnish with a lemon slice and serve with a dollop of sweetened whipped cream.
Notes
- Store in the refrigerator for up to a week.
- To make a single pie, empty the crumb crust mixture into a 9-inch pie dish and press evenly into the bottom and up the sides. Refrigerate at least 30 minutes before filling.
- If you want a true lemony yellow filling, add a few drops of yellow food coloring until you get the color you desire. To make pink lemonade pie, use frozen pink lemonade concentrate or add a few drops of red food coloring.
- If making in advance, tightly seal the lids and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information:
Yield:
16 Serving Size:
1
Amount Per Serving: Calories: 178 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 124mg Carbohydrates: 19g Fiber: 0g Sugar: 12g Protein: 2g
Sheila @ Life, Love & Good Food
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY'S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Lemon Icebox Pie Recipe With Cream Cheese and Cool Whip
Source: https://lifeloveandgoodfood.com/easy-lemonade-icebox-pie/