Frosty Lemonade Pie

Frosty Lemonade Pie

At my wedding 1 1/2 weeks ago, we had a beverage tent, complete with a coke stand and a lemonade stand. We had friends that worked each booth, serving tons of lemonade, water, and sodas to the thirsty, hot crowd. One of my bridesmaids painted a “Ryan & Ellen’s Lemonade Stand” sign and we decorated with yellow and white tablecloths. Today’s frosty lemonade pie will stand in honor of our wedding lemonade stand!

Today’s recipe is in celebration of July 4th! This easy pie recipe is the perfect light addition to your 4th of July celebration. The recipe was sent to me last summer by a friend of mine, Jessica Miller. By the time I got the recipe and was going to use it in the newsletter, the summer was over. So, I have saved it all winter and with these hot temperatures it is sure to be a hit at your celebration on Saturday!

1 package (8 ounces) fat-free cream cheese
1 tub sugar-free lemonade soft drink mix (crystal lite)
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (8 inches)

In a small bowl, beat cream cheese and drink mix until smooth. In a separate bowl, whisk together milk and pudding mix for 1 1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.

Set aside three tablespoons of cookie crumbs. Fold remaining crumbs into cream cheese mixture and spoon into crust. Sprinkle with leftover cookies.

Cover and freeze for 4-5 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts: calories 251, fat 6 g, saturated fat 2 g, cholesterol 3 mg, sodium 457 mg, carbs 40g, fiber 1g, protein 7g
Diabetic exchange: 21/2 starch, 1 fat