This cool and creamy pink lemonade tart without baking is the perfect dessert for spring or summer. You will love this simple, sweet and delicious pie without baking recipe!
No-bake pink lemonade pie recipe
Calling all lemon lovers! You will love this delicious pie without baking. Look how pretty it is!
Of course, the no-bake factor is really where it is when it comes to spring and summer dessert recipes.
I love using the cream cheese and whipped topping to create light and dreamy no-bake tarts like this and the raspberry lemonade in the garnish gives it a wonderful tangy but sweet flavor.
It's the perfect pie for your spring and summer meetings. I plan to make one for our Memorial Day meeting next month. I know my friends and family will love the flavor.
If I serve this pie at home, I usually cool it overnight and take it out before serving, but you can also freeze and prepare it about 30 minutes before serving it as well.
If you don't want to use my graham cookie crust recipe without easy baking, you can always pick up a pre-prepared crust to make this pie even easier to assemble.
You can be creative in your decor and garnish by adding spoonfuls of whipped cream, fresh raspberries, lemon wedges or Graham cracker crusts. Add a little fresh mint to make it even prettier!
I hope you like it! ?
No more delicious desserts without baking
1 ½ cup finely ground Graham crackers (about 10 full sheets)
⅓ cup granulated sugar
6 tablespoons of melted butter
1 can of sweetened condensed milk
1/2 cup frozen raspberry lemonade concentrate, partially thawed
½ teaspoon vanilla
1 tablespoon granulated sugar
5 to 6 drops of red food coloring
1 container (8 oz) cold whisk
Mix graham cracker crumbs, sugar and melted butter until well blended. The mixture will be sandy and of course.
Firmly press the mixture into the bottom and sides of a 9 inch pie dish. Refrigerate to cool while making the garnish.
In a large bowl, combine the sweetened condensed milk, raspberry lemonade, vanilla, sugar and food coloring. Gently fold in the cold whisk until blended. Place in the crust and refrigerate 6 to 8 hours or overnight. Also works well in the freezer.