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Lemon is my absolute favorite spring flavor. As soon as the weather turns even the slightest bit warm and the trees start to bud, I want all the lemon things. This lemonade freezer pie delivers refreshing, cool, lemony goodness in every bite! Top it with whipped cream for an extra luxurious experience and enjoy!

As we gratefully welcome spring in our house I want to make absolutely every single thing taste like lemon!  Lemon cookies.  Lemon cake.  Lemon chicken.  Lemon is one of my favorite citrus flavors and I like a lemon flavor so tart you have to suck your cheeks in until it passes.  Which is exactly how I made my faaaaavorite lemon cupcakes.

So when it was finally sunny and over 50 last week I was running through the house opening windows and kicking up my heels.  There might have been some hollering in there.  I can’t recall.  In any case spring announced itself with a full throated shout so obviously it was time for me to break out the lemons.  And pie.  A graham cracker crust to be exact.  Because nothing says spring pie to me like a graham cracker crust.  Light, crunchy, buttery.  Yum.

If you’re not a graham cracker crust fan you can certainly use pie crust instead.  Whatever floats your boat you’ll pretty much have the easiest summer dessert you could ever want!  I’ve made this same pie with chocolate pudding too and I can’t wait to try it frozen!  I use instant pudding but you can also use cook and serve or your own homemade recipe.  Pudding + cream cheese + pie crust = the best summer pie ever!

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Lemonade Freezer Pie

Yield: 8 slices

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

This lemonade freezer pie delivers refreshing, cool, lemony goodness in every bite!  Top it with homemade whipped cream and take this baby to the next level!

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Ingredients

For the Crust

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• 2 cups graham cracker crumbs
• 2 Tbs sugar
• 8 Tbs butter, melted

For the Filling

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• 1 package lemon instant pudding
• 2 cups milk (per package directions)
• 4 oz cream cheese, room temperature
• 3 Tbs lemon juice
• Whipped cream, optional for decorating

Instructions

For the crust

1. Combine graham cracker crumbs, sugar, and butter in a small bowl and mix until crumbs resemble wet sand.
2. Press into a 9" pie pan in an even layer.

For the Filling

1. Prepare the lemon pudding according to package directions.
2. Using a stand mixer with a paddle attachment combine room temperature cream cheese, lemon juice, and pudding and mix on medium speed until combined.*
3. Freeze for 4 hours or overnight until firm.
4. Top with whipped cream if desired.

Notes

Avoid lumps by beating the pudding and cream cheese in a double boiler with a hand mixer until smooth