Frozen Raspberry Lemonade Pie Recipe

We had the whole family over for a barbecue and this was our refreshing summertime dessert.  The raspberries and lemon pudding go perfect together!  Enjoy your summer!

What you need to make this Delicious Frozen Raspberry Lemonade Pie recipe: 

Frozen Raspberry Lemonade Pie ingredients:

1. Graham Cracker Crumbs
2. Sugar
3. Butter
4. Lemon Instant Pudding
5. Milk
6. Lemon Juice
7. Cool Whip
8. Raspberries

A few items you will need to make this recipe:

1. 9 inch pie plate (THIS one is great)
2. Balloon Whisk
3. Food Processor (THIS one is small and convenient)

How to make frozen raspberry lemonade pie:

• Heat oven to 350 degrees. Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
• In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
• In a food processor blend the raspberries and sugar together until smooth.
• Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
• Cover the pie pan with foil and freeze for about 3 hours.
• Thaw slightly before serving.
• (You will have a little lemon filling left over after filling your pie crust)

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

SIX SISTERS’ STUFF COPYCAT COOKING <—– CLICK HERE TO ORDER!

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

More tasty desserts:

• Frozen Pink Lemonade Pie
• Frozen Raspberry Pie
• Slab Apple Pie
• Fresh Peach Pie
• Easy Banana Cream Pie
• Lemon Raspberry Bars
• Strawberry Lemonade Cake Mix Bars

Serves: 8

Frozen Raspberry Lemonade Pie Recipe

5 from 1 vote

You'll love our Frozen Raspberry Lemonade Pie. It's an easy and refreshing dessert! Perfect for a party or BBQ.

Prep Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Print Pin

Ingredients

• 1½ cups graham cracker crumbs
• 3 Tablespoons sugar
• ⅓ cup butter melted
• 1 (3.4 ounce) box instant lemon pudding
• 2 cups milk
• 6 Tablespoons lemon juice
• 8 ounces Cool Whip Whipped Topping
• 12 ounces fresh raspberries
• 2 Tablespoons sugar

Instructions

• Heat oven to 350 degrees.
• Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
• In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
• In a food processor blend the raspberries and sugar together until smooth.
• Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
• Cove the pie pan with foil and freeze for about 3 hours.
• Thaw slightly before serving.

Notes

(You will have a little lemon filling left over after filling your pie crust)

Nutrition

Calories: 311 kcal · Carbohydrates: 46 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 280 mg · Potassium: 218 mg · Fiber: 3 g · Sugar: 21 g · Vitamin A: 400 IU · Vitamin C: 15 mg · Calcium: 126 mg · Iron: 1 mg

Equipment

• 2 Mixing Bowl
• 9&quot; pie plate
• Food Processor
• Whisk
• Aluminum Foil

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from breadboozebacon

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.