Pink Lemonade Icebox Pie Squares

These no-bake Pink Lemonade Icebox Pie Squares with Golden Oreo crust are cool, light and refreshing for those hot summer days.

Have you ever had lemonade pie? Last summer I tasted pink lemonade pie for the first time. I had never even heard of it before I tasted it and I’ll be honest. I wasn’t sure I was going to like it because of all that sweetness.

It only took one bite to convince me. And it reminded me of our creamy lime pie that I just love. Cream cheese, Cool Whip, lemonade…sweet & tangy, cool and refreshing, the perfect summer dessert. There’s not much to dislike about that, am I right?

Want to save this recipe?

Just enter your email & get this recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Email *

Save Recipe

Why do you line a pan with parchment paper?

To make it easy to serve, I lined an 8×8″ baking pan with parchment paper.  I liked doing this because then I was able to cut the dessert in neat, tidy squares. Sometimes it is all about the presentation, ya know?

The second reason I used parchment paper was to keep the pan clean.  You’ve got to love a dessert that requires no pan scrubbing.  You don’t have to use parchment paper, though. It is completely optional.

How to Make Pink Lemonade Icebox Pie Squares

It’s not completely necessary to use a power mixer for this recipe, but I did just to make it easy. The least amount of arm power is the best way in our house. Sometimes when you are working with cream cheese, it is hard to get the cream cheese blended enough so that there aren’t chunks.

• Line an 8×8 baking pan with parchment paper.
• Place the Oreos in a food processor and pulse until they are crushed.
• In a small bowl, mix together the crushed Oreos and butter. Press this mixture into the bottom of the prepared pan.
• In the bowl of a stand mixer or using a hand mixer, beat the softened cream cheese for 1-2 minutes until it is fluffy and smooth.
• Add in the sweetened condensed milk and pink lemonade concentrate. Mix well.
• I wanted my Pink Lemonade Icebox Pie Squares to actually be pink so I added in a few drops of red food coloring. You can leave this out if you don’t care about the color.
• Fold in the Cool Whip. Don’t mix this in with the mixer or it will overmix and your Cool Whip won’t be fluffy.
• Pour this mixture over the crust and smooth it evenly. Refrigerate for 4 hours, or until set.

Right before serving, you can decorate the bars with whipped cream and slices of lemon if you’d like.

Recipe Variations

• Use something different for the crust. Try a graham cracker pie crust, pretzels, Ritz crackers or even an oatmeal crust.
• Use light cream cheese and fat free Cool Whip to cut calories.
• Try limeade instead of pink lemonade for the pie filling. Even orange juice concentrate would work.
• Prepare the recipe in a pie plate instead of a square pan and serve in pie slices.
• Add strawberries to the top for a strawberry lemonade pie.
• Love fresh lemons? Add lemon zest to the filling for fresh lemon flavor.

Pink Lemonade Icebox Pie Squares

4.73 from 22 votes

This no-bake Pink Lemonade Icebox Pie Squares with Golden Oreo crust is cool, light and refreshing for those hot summer days.

Servings 12

Prep Time 20 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

---

Print RecipePin RecipeSave RecipeSaved Recipe

Cook ModePrevent your screen from going dark

Ingredients

 

• 22 Golden Oreos
• 1/4 cup salted butter softened
• 8 ounces cream cheese softened
• 14 ounces sweetened condensed milk 1 can
• 6 ounces frozen pink lemonade concentrate thawed
• red food coloring (optional)
• 8 ounces Cool Whip whipped topping thawed

Instructions

 

• Line an 8×8 baking pan with parchment paper.
• Place the Oreos in a food processor and pulse until they are crushed.
• In a small bowl, mix together the crushed Oreos and butter. Press this mixture into the bottom of the prepared pan.
• In the bowl of a stand mixer or using a hand mixer in a large bowl, beat the softened cream cheese for 1-2 minutes until it is fluffy and smooth.
• Stir in the sweetened condensed milk and pink lemonade concentrate. Mix well.
• If desired, add in a drop or two of red food coloring for more of a pink color. Mix well.
• Fold in the Cool Whip.
• Pour mixture over the cookie crust and smooth it evenly. Refrigerate for 4 hours, or until set.
• Cut into squares and serve. Top with whipped cream and lemon slices or Golden Oreos.
• Refrigerate the leftovers.

Video

Notes

Don’t want to make pie bars? Fill a deep dish 9-inch pie crust with this filling.

The calories shown are based on the bars being cut into 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 198mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 383

Keyword no bake dessert, summer dessert

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.