This simple Frozen Strawberry Lemonade Pie is prepped in minutes! This easy, delicious, and refreshing dessert makes the perfect summer treat. I love the creamy lemonade filling mixed with the tart strawberries. Strawberry Cool Whip Pie couldn’t be easier or more refreshing. Summer, here we come!
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Lemon Strawberry Cool Whip Pie
Autumn may be on its way, but it’s not here yet! There’s still time for some delicious tastes of summer–and it’s still ice cream season in my book (It can be ice cream season all year long, as far as I’m concerned!).
This weekend I made a super simple Strawberry Lemonade Freezer Pie…and I think I’m hooked. I love easy summer dessert recipes, and this is one of the easiest of them all.
Why you’ll love this Frozen Strawberry Lemonade Pie:
- Light and refreshing: With a citrus kick from lemons and lemonade, and fresh strawberries, no less!
- No-bake: Keep the kitchen cool in the summer with this easy recipe.
- Summer Dessert: This frozen dessert idea is a summer favorite that you’ll want all year round.
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Frozen Cool Whip Pie Ingredients
- Pie crust – premade graham cracker crust works great.
- Frozen whipped topping – low fat; thawed before mixing.
- Lemonade – canned lemonade concentrate delivers a great, zesty flavor.
- Strawberries – chopped. You can use fresh or frozen.
- Sugar
- Yellow food coloring – optional but pretty!
- Garnish – lemon slices and strawberries.
How to make this Frozen Pie
- Combine strawberries and sugar in a food processor.
- Then, in a mixer, combine thawed whipped topping, lemonade, and sweetened condensed milk and pour the lemonade mixture into the pie crust.
- Then pour the strawberry mix on top.
- Freeze until solid; slice and serve!
What Is a Freezer Pie?
A freezer pie or icebox pie is a delicious classic southern dessert that was named after the ice box where these pies were kept.
They were quick and easy to make, required no cooking in the heat of summer, and could be stored in the icebox until it was served. Iceboxes date back to the 1830s, FYI.
How Long Does Strawberry Lemonade Pie Need to Freeze?
It will depend on your freezer of course, but it’s a good idea to let this pie freeze overnight or at least 8 hours–just to be safe. Return any pie leftovers to the freezer promptly–the pie thaws quickly!
What Type of Crust Works Best?
This pie is not going in the oven, so obviously, you don’t want to use a raw pastry crust. And while you could pre-bake a traditional crust, the lemonade mixture could soak through and make a soggy bottom layer.
Instead, try cookie crumbs or graham cracker crumbs for the crust. You can by pre-made cookie crusts at the grocery store, and I’d suggest a vanilla wafer-flavor or graham cracker variety–but probably not a chocolate cookie crust.
More Strawberry Recipes to Try this Summer
- Strawberry Cookies
- Strawberry Jello Pie
- Strawberry Pound Cake
- Strawberry Lemonade Poke Cake
- Strawberry Brownies
- Strawberry Lemonade
- Strawberry Shortcake Pie
- Frozen Strawberry Margaritas
Strawberry recipes are a must make in the summertime, and even year round. We cannot get enough!
This freezer pie is a delicious no-bake dessert and a great go-to treat with minimal fuss. No cooking. Just mix the ingredients, pour into the pie crust, and slide it into the freezer – done!
Check Out These Delicious Frozen Desserts
Have you tried this Strawberry Lemonade Freezer Pie? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Strawberry Frozen Lemonade Pie Recipe
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Ingredients
- 2 cups chopped strawberries 334 grams, frozen or fresh
- ¼ cup granulated sugar 50 grams
- 8 ounces frozen whipped topping 227 grams, thawed (1 regular-sized tub), low-fat works fine
- 12 ounces frozen lemonade concentrate 340 grams, thawed (1 can)
- 12 ounces sweetened condensed milk 340 grams, low-fat works fine (1 can)
- 20 drops yellow food coloring optional
- 1 (6-ounce) premade graham cracker crust 170 grams
- Lemons and strawberries optional, for garnish
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- In a food processor, combine the strawberries and sugar; pulse until well mixed. Set aside.2 cups chopped strawberries, ¼ cup granulated sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the whipped topping, lemonade concentrate, and sweetened condensed milk together until smooth and creamy. Add food coloring if desired.8 ounces frozen whipped topping, 12 ounces frozen lemonade concentrate, 12 ounces sweetened condensed milk, 20 drops yellow food coloring
- Pour the lemonade mixture into the pie crust1 (6-ounce) premade graham cracker crust
- Pour the strawberry mixture over the lemonade mixture and swirl into the top using a knife. (You may not need to use all the strawberry mixture, depending on the size of your crust. Pour a bit at a time as to not overflow the crust.)
- Freeze for approximately 8 hours or overnight, until well frozen.
- Slice and serve, garnishing with lemons and strawberries, if desired.Lemons and strawberries
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Store in the freezer and bring out just before serving. The only drawback to this lemonade pie is how quickly it seemed to melt. Which isn’t that big of a drawback–it just means you have to eat it faster!
- Save time and stay ahead of the game by making a few pies at once. They’re perfect for party prep or just to have a ready treat waiting in the freezer.
- Return any leftover pie to the freezer. It thaws quickly!
- Top with slices of lemon and strawberries for a pretty garnish.
- Nutritional information does not include optional ingredients.
Nutrition Information
My lemonade layer was way too soft and my strawberry flavor was frozen rock hard. I let it thaw 5 minutes from taking it out of the freezer to slicing and serving it. When you tried to cut a bite with a fork, the hard top layer squished out the soft lemonade layer to the sides so you couldn’t get a nice, whole bite. The layers tasted good as I was making it, so maybe next time I’ll put the strawberry on the bottom and lemonade on top.
We’re sorry to hear this recipe didn’t work out as planned, Mandi!
We’re so sorry to hear that, Deborah! Freezer temperatures can vary, so it may be best to let it freeze for a full 24 hours next time!
Have you looked at the ingredients on Cool Whip?? Fortunately there are other whips with better ingredients.
Substitute to your liking!