Ingredients for Pink Lemonade Cream Cheese Pie
- 8 ounces cream cheese, softened
- 1/2 cup frozen pink lemonade concentrate, thawed
- a few drops red food coloring (optional)
- 1 (8 ounce) container whipped topping
- 1 pre-baked graham cracker pie crust
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How to Make Pink Lemonade Cream Cheese Pie
- In a large bowl, beat together 8 ounces of cream cheese (softened), 1/2 cup of lemonade concentrate (from frozen concentrate, thawed), and a few drops of red food coloring (optional, for a deeper pink hue) until completely smooth and creamy.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
- Pour the mixture into a pre-baked graham cracker pie crust.
- Top with additional whipped topping and garnish as desired (fresh berries, lemon zest, etc.).
- Freeze for 20 minutes to set. Then, transfer to the refrigerator for at least 2 hours, or until thoroughly chilled before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
55g
Fat
59g
Carbs
12g