Instructions
1. In a large bowl, whisk together the milk and pudding mixes for 2 minutes until thick and smooth.
2. Pour in the thawed lemonade concentrate and whisk for 1-2 more minutes until fully incorporated and lemon-flavored.
3. Fold in the thawed whipped topping until no streaks remain.
4. Pour the lemonade pie filling into the graham cracker crust, smoothing it into an even layer.
5. Refrigerate for at least 4 hours until completely set and chilled.
6. Garnish with lemon slices and candied lemon peel if desired.
7. For a frozen lemonade pie, place it in the freezer for 2-3 hours before slicing and serving.
That’s it! This sunny, creamy no-bake lemonade pie is the easiest way to get your sweet-tart citrus dessert fix all summer long. So bright, refreshing and delightfully lush.
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