LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Frozen Raspberry Lemonade Pie
Ingredients
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1 stick of Challenge Butter, melted
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2 cups of lemon butter cookie crumbs (not sandwich cookies)
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¼ cup of sugar
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1 (8 ounces) package of Challenge Cream Cheese, softened
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1 (14 ounces) can of evaporated milk
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1 (8 ounces) container of frozen whipped topping, thawed
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¾ cup of frozen pink lemonade concentrate, thawed
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2-3 drops of pink food coloring (optional)
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½ cup of seedless raspberry jam
Garnish
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Fresh raspberries
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Fresh lemon slices
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Fresh mint leaves
Directions
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Preheat oven to 375 degrees.
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Combine melted butter, cookie crumbs, and sugar. Press into a pie pan. Bake for 10 minutes, or until crust is set and golden brown. Let cool.
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In a large mixing bowl, combine cream cheese, evaporated milk, whipped topping, pink lemonade, and the food coloring if desired. Stir with a large spoon until well combined.
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Pour filling into lemon cookie crust.
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To finish, you have two options. Warm jam in the microwave for about 30 seconds until the consistency of honey.
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1st option: Pour jam on top, and smooth with a rubber spatula to swirl on top of the pie. Freeze pie overnight, or for at least 4-6 hours.
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2nd Option: For a smooth deep pink glaze, place the pie in the freezer for 1-2 hours until the top is set. Pour on the warmed jam to create a glaze-like topping. Continuing freezing pie for 4-5 hours or overnight.
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To serve, remove the pie from freezer. Let slightly thaw for 20-30 minutes for easier slicing.
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Decorate with fresh raspberries, lemon slices, and fresh mint if desired.
Creates 12 servings