I made these pies for our 4th of July family cookout. I only brought one pie to the cookout and I left one at home so Ron and I could enjoy it later. I’m glad I left one home because there weren’t any leftovers!

I was trying to decide on a quintessential summertime dessert to bring to the cookout and what screams summer more than lemonade? I had planned to make this pie with a store bought graham cracker crust but neither our Walmart Neighborhood Market nor Publix had any in stock. This wasn’t a big problem because it is so easy to make graham cracker crusts. So, feel free to use a store bought crust if you prefer.

Lemonade Pie Ingredients

• 3 wrapped packages of graham crackers
• 2/3 cup granulated sugar
• 12 TBS butter
• 1 3/4 cups milk
• 2 3.4oz pkg vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip, thawed, divided

Lemonade Pie Instructions

Crusts

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom, and up the side of 2 8 or 9″ pie pans.
• Freeze for 1 hour

Filling

• Set the lemonade concentrate in a bowl to thaw before starting on the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add the lemonade concentrate and continue to whisk until the pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip
• Divide the filling into the two pie crusts. Cover and refrigerate for 4-24 hours.
• Before serving, cover the pies with additional Cool Whip. There will be leftover Cool Whip.
• Serve cold.

This recipe is so easy to make, the kids can even help! You can also use pink lemonade concentrate if you like. My family decided this pie had just the right amount of lemon tartness, not too much and not to little, it was just right.

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Lemonade Pie

This easy, no-bake lemonade pie is a perfect summertime treat.

Course Dessert

Cuisine American

Keyword lemon, lemonade, pie

Prep Time 15 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12

Author cindy

Ingredients

Graham Cracker Crust

• 3 pkg wrapped graham crackers (3/4 of a box)
• 2/3 cup granulated sugar
• 12 TBS butter

Lemonade Pie Filling

• 1 3/4 cups milk
• 2 3.4 oz pkgs vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip thawed and divided

Instructions

Graham Cracker Crust

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter in a microwave safe dish.
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom and up the sides of 2 8 or 9" pie pans.
• Freeze for 1 hour.

Lemonade Pie Filling

• Set the lemonade concentrate in a bowl to thaw, before starting to make the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add in the lemonade concentrate and whisk until pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip.
• Divide the filling evenly into the 2 pie crusts. Cover with plastic wrap and refrigerate 4-24 hours.
• Before serving, spread some of the remaining Cool Whip over the pies. There will be Cool Whip left over.
• Serve cold.

Notes

1. 1. Thaw the Cool Whip, follow the directions on the container.
   2. Thaw the lemonade concentrate before making the pie.

I hope you enjoy this easy Lemonade Pie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Lemonade Pie Recipe is Perfect for Summer appeared first on The Mom Maven.

Why was there a lemon cake mix in my pantry? By accident, of course. As most of you know, Ron does most of the grocery shopping. I make the list in AnyList and then he shops when he is out and about for work. I had a white cake mix on the list but he accidentally grabbed the yellow cake mix that was next to it. It was an honest mistake and we’ve all done it at one time or another.

The lemon cake mix was sitting in my pantry for a few months, mocking me every time I looked in there so I decided it was time to use it. I remembered a recipe for Chocolate Cheesecake Bars that I had made several years ago so I dug out that old recipe and modified it for lemon cake and voila! A new recipe was born.

I brought most of the Lemon Cheesecake Bars to church on Wednesday night but I kept some at home for Ron and Jordan who both like lemon. My girls at church couldn’t get enough of them and begged for seconds until I relented. After church some of the parents and youth kids stopped by my class to see if I had any leftovers to share with them. I went home with an empty container and a full heart because so many people loved my treats!

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Lemon Cheesecake Bars

Did you know that you could make lemon cheesecake bars from a lemon cake mix? You can and the results are delicious!

Course Dessert

Cuisine American

Keyword cheesecake, lemon, lemon bars, lemon cheesecake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cool and Chill 2 hours hours 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 24

Author cindy

Ingredients

• 1 18.25 oz Lemon Cake Mix divided
• 3 eggs
• 1/3 cup butter melted
• 2 8 oz cream cheese softened
• 3/4 cup sour cream
• 1/4 cup lemon juice
• 12 oz white chocolate chips

Instructions

• Preheat oven to 350° F. Line a 13 x 9" pan with aluminum foil. set aside.
• Measure out 1 cup of cake mix and set aside.

For Crust

• In a medium mixing bowl, mix together the remaining cake mix, 1 egg, and melted butter with an electric mixer on medium speed.
• Press the mixture into the bottom of the prepared pan.
• Bake for 10 minutes.

Filling

• While the crust is baking, in a large mixing bowl beat the cream cheese, reserved cake mix, sour cream, lemon juice, and 2 eggs until smooth.
• Fold in the white chocolate chips.
• Spread the filling mixture onto the baked crust.
• Bake an additional 30-35 minutes until center is just barely set.
• Remove from oven and allow to cool completely on a wire rack.
• Once cooled, place in refrigerator at least 2 hours before cutting into bars and serving.

So easy, right? I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Lemon Cheesecake Bars from a Cake Mix appeared first on The Mom Maven.