Pink Lemonade Pie Squares

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You’ll fall head over heels for this pink lemonade dessert! No bake Pink Lemonade Pie Squares with golden Oreo crust, cool, light and refreshing for summertime.

closeup of a pink lemonade no bake bar on a plate with a bite out

Have you ever had lemonade pie? Last summer I fell in love with pink lemonade desserts like frozen pink lemonade pie. I like pink lemonade and any ice cold frozen lemonade or peach lemonade, but only one bite and I was head over heels for using lemonade in desserts.

These Pink Lemonade Pie Squares reminded me of our creamy lime pie. Sweet & tangy, cool and refreshing, the perfect summer dessert.

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Barbara says, “I made these and they were excellent. I chilled the crust in the fridge for an hour as well as the filling (before adding the Cool Whip). After letting the two set, I added the Cool Whip, assembled and then refrigerated for 3 hours. They were devoured. Thanks!”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Tootsie says, “One of the very best pies I ever ate, and so simple and easy to make.”

How to Make Pink Lemonade Icebox Pie Squares

It’s not completely necessary to use an electric mixer for this recipe. However, 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, so a mixer works best for this.

  • Line an 8×8″ baking pan with parchment paper. This will help you easily remove the bars and cut them cleanly.
  • Place the Oreos in a food processor and pulse until they are crushed.
oreo crumbs in a bowl with butter
  • In a small bowl, mix together the crushed Oreos and butter. Press this mixture into the bottom of the prepared pan.
golden oreo crust pressed into an 8x8" baking pan
  • 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.

Make it more pink

I wanted my Pink Lemonade Icebox Pie Squares to be a brighter 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.

a hand holding pink lemonade concentrate over a bowl of cream cheese
  • 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.
folding whipped cream into pink lemonade cheesecake batter
  • Pour this mixture over the crust and smooth it evenly. Refrigerate for 4 hours, or until set.
a spatula spreading pink lemonade filling in a baking pan

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

overhead view of pink lemonade pie squares in a pan

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. You could even add in a little of our homemade strawberry sauce.
  • Love fresh lemons? Add lemon zest to the filling for fresh lemon flavor.

Next, try our chocolate covered cherry muffins or this strawberry graham cracker icebox cake or ice cream in a bag.

a pink lemonade pie square sitting on a plate with a fork bite out
a pink lemonade pie square sitting on a plate with a fork bite out

Pink Lemonade Pie Squares

4.75 from 24 votes
You'll fall head over heels for this pink lemonade dessert! No bake Pink Lemonade Pie Squares with golden Oreo crust, cool, light and refreshing for hot summer days.
Servings 12
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes

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Ingredients
 

  • 22 Golden Oreos
  • 1/4 cup salted butter very soft
  • 8 ounces cream cheese softened
  • 14 ounces sweetened condensed milk 1 can of Eagle brand
  • 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. 22 Golden Oreos
  • In a small bowl, mix together the crushed Oreos and butter. Press this mixture into the bottom of the prepared pan. ¼ cup salted butter
  • In the bowl of a stand mixer or using an electric mixer with a large bowl, beat the softened cream cheese on low speed for 1-2 minutes until it is fluffy and smooth. Stir in the sweetened condensed milk and pink lemonade concentrate. If desired, add in a drop or two of red food coloring for more pink color. Mix well. 8 ounces cream cheese, 14 ounces sweetened condensed milk, 6 ounces frozen pink lemonade concentrate
  • Fold in the Cool Whip. 8 ounces Cool Whip whipped topping
  • Pour mixture over the cookie crust and smooth it evenly. Refrigerate for 4 hours, or until set.
  • Cut into squares and serve. Garnish with whipped cream and lemon slices or Golden Oreos.

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
Course Dessert
Cuisine American
Calories 383
Keyword no bake dessert, summer dessert
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.75 from 24 votes (21 ratings without comment)
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hea
5 months ago

Would these maintain their shape if I cut them with a cookie cutter instead of into squares? And would they melt of left out for too long? I’m hoping to make these for a themed office party 🙂

heather
1 year ago

Does it have to be frozen juice thawed out or can it be any juice?

Tootsie
2 years ago

5 stars
One of the very best pies I ever ate, and so simple and easy to make.

Bonita Payne
3 years ago

can you use graham cracker crumbs for the crust

Maria
4 years ago

This just says one can of condensed milk but there are several size cans. Any ideas on how many oz I need? Thanks!

Karen
9 years ago

Excited to try this! Going to make it gluten free…going with gluten free cookies for the crust…will report back!

Barbara Owens-DeWitt
9 years ago

5 stars
I made these and they were excellent. I chilled the crust in the fridge for an hour as well as the filling (before adding the CoolWhip). After letting the two set, I added the CoolWhip, assembled and then refrigerated for 3 hours. They were devoured. Thanks!

Lizzy T
10 years ago

Marcie, this was one of our first icebox pies, too! It was so easy, though. Great for these hot days!

Judy Charlotte
10 years ago

Oh wow. Oh wow. That looks so good!

Jean
10 years ago

What can I use instead of the concentrated lemonade?.and is cool whip cream?

dina
10 years ago

this looks so yummy!