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Frosty Lemonade Pie

Crushed lemon sandwich cookies give this creamy pie extra flavor. It's a wonderful dessert to store in the freezer for nights when you need a low-sugar treat in a hurry. —Emma Overby, East Prairie, Mississippi
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8 servings

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1 tub (.5 ounce) sugar-free lemonade soft drink mix
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 10 sugar-free lemon sandwich cookies, crushed
  • 1 reduced-fat graham cracker crust (9 inches)
  • Lemon slices and fresh mint leaves, optional

Directions

  • Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.
  • Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs.
  • Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.
Editor's Note: This recipe was tested with Crystal Light lemonade soft drink mix. One container (2.5 ounces) contains five tubs.
Nutrition Facts
1 piece: 257 calories, 6g fat (2g saturated fat), 4mg cholesterol, 404mg sodium, 35g carbohydrate (13g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

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