Description

Indulge in the refreshing taste of our Frozen Raspberry Lemonade Pie—a delightful dessert that captures the essence of summer in every bite. This no-bake pie combines the tartness of freshly squeezed lemons with the sweet juiciness of ripe raspberries, creating a vibrant and flavorful treat that’s perfect for any gathering. With its quick 15-minute preparation time, you can easily whip it up and freeze it ahead of time, leaving you free to enjoy your time with family and friends. Serve this visually stunning pie at BBQs, picnics, or potlucks, and watch it become the star of the dessert table!

Ingredients

Scale

1½ cups graham cracker crumbs
3 tablespoons sugar
⅓ cup melted butter
1 (3.4 ounce) box instant lemon pudding
2 cups milk
6 tablespoons lemon juice
8 ounces Cool Whip whipped topping
12 ounces fresh raspberries
2 tablespoons sugar

Instructions

Preheat your oven to 350°F.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter; mix well. Press into a greased 9-inch pie pan and bake for 9-10 minutes until set. Cool completely.
In another bowl, whisk together instant lemon pudding mix and milk until thickened. Stir in lemon juice and fold in Cool Whip gently.
Puree fresh raspberries with sugar in a food processor until smooth.
Layer half the lemon filling into the cooled crust, followed by half the raspberry puree, then repeat layers. Swirl remaining raspberry puree on top.
Cover with foil and freeze for about 3 hours until firm.
Before serving, let it thaw slightly for easier slicing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 110g)
Calories: 240
Sugar: 22g
Sodium: 150mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: For added flavor depth, consider using fresh lemon zest in the filling. You can substitute other berries like strawberries or blueberries for a different twist.