You’ll love this Pink Lemonade Pie! The Recipe is No Bake and calls for Graham Crackers
(any Digestive Biscuit can be used) and Cool Whip
which is heavy whipping cream with gelatine.
Ingredients:
1 graham cracker crust 1 ~ 12 ounce can frozen pink lemonade {thawed}***RECIPE update: Several readers have commented that the pie turned out "soupy" / "mushy" and would not set when chilled. I am suggesting that you only use 3/4 of the 12 ounce can of frozen pink lemonade concentrate. Maybe this will help the pie to set better when chilled."1 large 16 ounce container Cool Whip1 can sweetened condensed milkPINK food coloringsweetened flakey coconut {optional}
Directions:
Begin with the condensed milk.
Add pink lemonade.
Plop in about 10 ounces of Cool~Whip.
DON'T ADD ALL THE COOL~WHIP.
Take a hand mixer and whip up the pink lemonade concoction.
Pour that luscious PINK mix into the baked graham cracker crust.
Place the pie in the fridge to set.
Meanwhile.
Get ready to experiment with some toasted PINK COCONUT!
Toast the coconut on 375 degrees until slightly browned.
Did I mention the coconut is optional. It is.
Cool the coconut.
Let GO!
Get craZy!
Squirt a few PINK dots of food color on the coconut.
Just do it!
Live WILD!
When the pie is cool and set add a blob of Cool~Whip to the top.
Swirl it around.
Sprinkle on the pink coconut.
Pop it back in the fridge.
Let it chill for several hours if not more.
Serve it chilled.
Click Here to view the tutorial on their website.
Source: bloomingonbainbridge.com
Ingredients:
¼ cup pecans, toasted
4 whole graham crackers,
broken into pieces
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup brown sugar
2 egg whites
½ cup sugar
1 cup heavy whipping cream
Juice from 1 lemon
4 oz. cream cheese, softened
2 cups strawberries, hulled and chopped
Directions:
1. Preheat oven to 325 degrees F. Coat an 8x8-inch square baking dish with cooking spray
and set aside. In a food processor, combine the pecans and graham cracker pieces.
Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and
brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with
parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.
2. Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix
on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an
additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until
creamy. Gently fold in strawberries with a spoon.
3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with
strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a
minimum of 3 hours before serving.
Servings: 9-12 Ready in: 40 minutes, plus 3 hours freezing
Ingredients:
6 (2 1/8 ounce) Butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Directions:
1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.
