This recipe is a classic. I’ve seen it countless times over the past few years, and with good reason. It’s SO delicious, SO easy and SO refreshing on a hot summer day. I debated even posting it, but I figure if you’ve never seen it before, it’s new to you. And I’d hate to deprive you of a really great recipe!
So this is a post in which I break all my own rules. First, I’m posting a recipe that’s not a unique creation or full of my own tweaks. Second, the recipe calls for all kinds of ingredients that do not make a regular appearance in our home. Sometimes it’s good to be a rule-breaker.
- 1 graham cracker pie crust (use homemade if you prefer)
- 1 8 oz. container frozen whipped topping (ie. Cool Whip), thawed
- 1 14 oz. can sweetened condensed milk, chilled
- 1 12 oz. container frozen lemonade concentrate
- Optional garnish: fresh lemon wedges or candied lemon peel
1. In a large mixing bowl, quickly and gently combine the whipped topping and chilled condensed milk just until blended.
2. Fold in the frozen lemonade concentrate. Again, work quickly so that all of the ingredients stay nice and cold and do not start to become soupy.
3. Pour filling into the pie crust and freeze for at least 6-8 hours before serving. Store leftovers in the freezer.
This has been the standard request of our oldest on her typically steamy hot August birthdays. She’s not much of a cake fan, but she loves this dessert! And quite frankly, all of the little hands in this house can’t stay away.
I like to make it a few times throughout the summer too since it keeps so well in the freezer. When we need something sweet and cool, it’s so easy to just cut a piece from the freezer and enjoy.
Now, you may think you can’t tweak a four ingredient recipe and you’re largely right. However, you can play around with the concentrate for different flavors. Some ideas to use in place of the plain lemonade would be pink lemonade, limeade, or even a frozen non-alcoholic margarita concentrate.
This post is being linked to Foodie Friday at Designs By Gollum.