Pink Lemonade Cream Cheese Pie Recipes

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

PINK LEMONADE CREAM CHEESE PIE

Steps:

• In large bowl, beat cheese, lemonade concentrate and optional red food coloring until smooth.
• Fold in whipped topping and put in graham cracker pie crust, garnishing with additional whipped topping.
• Freeze 20 minutes, then move to refrigerator until serving.

PINK LEMONADE PIE FROM EAGLE BRAND®

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

CREAMY LEMONADE PIE

Steps:

• In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.

NO BAKE CREAM CHEESE LEMONADE PIE

Steps:

• Combine the graham cracker crumbs, sugar and butter.
• Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
• cIn a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
• In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
• Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended.
• Pour into crust. Cover and refrigerate for at least 4 hours or until set.
• Garnish, if desired.

PINK LEMONADE PIE

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

PINK LEMONADE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in lemonade and food coloring if desired. Fold in whipped topping., Spoon into pie crust. Freeze for at least 20 minutes. Remove from the freezer 10 minutes before serving. Garnish with lemon and additional whipped topping if desired.

LEMONADE PIE

Steps:

• In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into an 8-inch pie dish and firmly press to the edges to form a pie crust.
• In a medium bowl combine the milk and pudding.
• Using a hand mixer, beat on medium speed until thickened (2-3 minutes).
• In a separate medium bowl, add cream cheese and beat with a hand mixer until smooth (about 3 minutes).
• With the mixer on low, slowly add in the frozen lemonade and the pudding mixture.
• Pour into the pie crust. Place pie in the freezer for four hours.
• When ready, remove the pie from the freezer and let thaw for 15-20 minutes before cutting and serving.

CREAM CHEESE-LEMONADE PIE

Steps:

• Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.
• Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

LEMON CREAM CHEESE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

LEMONADE PIE IV

Steps:

• In a blender, combine lemonade concentrate, cream cheese, and condensed milk. Blend on medium speed until mixture is smooth. Transfer mixture to a bowl and fold in whipped topping. Pour mixture into graham cracker crust. Chill before serving.