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Lemonade Cheesecake Pie

Lemonade Cheesecake Pie recipe
average rating

4 4
rate/review
prep time
10 min
total time
6 hr 10 min
makes
10
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What You Need

1-1/4 cups Honey Maid Graham Crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup thawed frozen lemonade concentrate
2 cups thawed Cool Whip Whipped Topping, divided
1-1/2 cups sliced fresh strawberries
2 Tbsp. sugar

Make It

MIX graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 1 cup Cool Whip; spoon into crust.

REFRIGERATE 6 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use. Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.

kraft kitchens tips

Special Extra
Prepare using frozen pink lemonade concentrate.
Size-Wise
Dessert can be part of a balanced diet, but remember to keep tabs on portion size.
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