What’s more refreshing on a hot summer day than something lemony, like lemonade or better yet this classic lemonade icebox pie. I’ve seen lots of versions of the recipe, including the famous Woolworth’s Icebox Cheesecake.
This version is a no-bake cheesecake with lemon pudding and frozen lemonade concentrate. You can bake the graham cracker crust like I did, or make it truly “no bake” and purchase a ready-made graham cracker crust from the store. Easy peasy and keeps the kitchen nice and cool.
Lemonade Icebox Pie Recipe
For the Pie Filling:
- 1 small 5 ounce can of evaporated milk
- 1 3.4 ounce box of instant lemon pudding mix
- 2 8 ounce packages of cream cheese, room temp
- ¾ cup of frozen lemonade concentrate
From the Pie Crust:
- 1-1/4 cup graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons of butter, melted
- (Or use 1 ready made 9 inch graham cracker pie crust)
For the Pie Crust:
Preheat oven to 350 degrees F. In medium mixing bowl, combine all pie crust ingredients and stir until well combined. Press mixture firmly into a deep dish pie plate to form a crust on bottom and sides. Bake for 8-10 minutes. Remove from oven and cool completely.
For Pie Filling:
In small mixing bowl, combine the pudding mix and evaporated milk. Beat on low for 2 minutes and set aside. In medium mixing bowl (I pulled out the Kitchen-aid for this) beat cream cheese until light and fluffy, about 2-3 minutes. Gradually beat in lemonade concentrate and pudding mixture.
Pour into cooled graham cracker pie crust. Cover and refrigerate for 4 hours or overnight.
Optional: garnish and serve with whipped cream or fresh berries.