Crystal Light No Bake Lemonade Pie Recipes

FROZEN LEMONADE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

CRYSTAL LIGHT NO BAKE LEMONADE PIE

Steps:

• Mix pudding and milk.
• Mix tub of Crystal Light with Cool Whip and combine with pudding.
• Pour into pie crusts.
• Refrigerate.

PINK LEMONADE PIE

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

CRYSTAL LIGHT LEMON PIE

Steps:

• Mix together pudding mix, Crystal Light and milk. Be sure these ingredients are well blended and starts to thicken. Add in the whipped topping. Blend in on meduim speed. Don't over mix.
• Pour filling in two pie shells.
• Refrigerate two hours or over night.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

EASY CRYSTAL LIGHT LEMON PIE

Steps:

• Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
• Cool.
• In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
• Gradually add 1/4 cup sugar and beat until egg whites are stiff.
• Set aside.
• In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
• Process on High about 40 seconds.
• Add egg yolks and process another 10 seconds.
• With food processor running, add Crystal Light powder and crushed ice.
• Process until smooth.
• Pour into mixing bowl and gently fold in egg white mixture until well-blended.
• Pour into baked pie crust.
• Sprinkle with lemon zest.
• Chill several hours until set.
• To serve, slice into wedges and top with fat-free non-dairy topping.

TANGY LEMONADE PIE

Steps:

• Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

LEMONADE PIE III

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

FROSTY LEMONADE PIE

Steps:

• Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 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. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.