| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 30 lemon creme cookies
- 6 tablespoons salted butter, melted
- 1 cup raspberries
- 3 tablespoons sugar
- One 14-ounce can sweetened condensed milk
- One 8-ounce package cream cheese, softened
- One 3.4-ounce package instant lemon pudding mix
- 1/4 cup frozen pink lemonade concentrate, thawed
- 2 lemons, zested
- 2 drops red food coloring
- 1/4 cup fresh raspberries
- Lemon zest twists, for garnish
- Whipped cream, for serving
Instructions
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 570 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 11 g |
| Cholesterol | 164 mg |
| Sodium | 470 mg |
Reviews
Made this according to how I saw her make it on her show and the above recipe. Zero issues and don’t get the “it was too sweet” comments here. It’s a dessert. Also, put it in the freezer not the fridge like some here did.
My DH says ‘this is a dish for company, it’s perfect! Not too sweet nor too lemony!’ I admit my attempt is not identical to Rees. I only found sweetened condensed milk at 300 g so I had less than the recipe asked for. I didn’t want to open a 2nd tin for that little amount. I doubled the raspberries because I had them (Only an additional 1 1/2 Tbsp of sugar though) I saved some macerated berries to spread on top. I also forgot to buy the pink lemonade so used straight fresh lemon juice & pulp. I think the crust might be moist enough without adding the butter. To address others comments, don’t hard pack the crust, a light pack is all it took. Mine held shape while cutting but crumbled nicely with a fork.
Very good, lil too sweet for me, I’m diabetic and not use to sweet desserts,, next time I’ll cut the sugar down to 1 tbsp and use a Graham crackers crust,,but Ree ya did it again!a
A lot of work for a fairly simple recipe. No need for the hand or stand mixer using a whisk, which I hate anyway because everything gets clogged up in the whisk and I don’t have that kind of patience. I found it much easier to just mix by hand when I made it the second time. Neither time did this fully setup or freeze after being in the freezer for a minimum of four hours. It was very gooey, and the crust got very hard and stayed hard after leaving it sit out for a bit. The taste is good but a tad too sweet.
Loved it! I couldn’t find pink lemon aid used plain lemonade instead. Every one loved it
I was worried when I read the other reviews commenting on the sweetness level…. I don’t know what recipe y’all made – this one’s wonderful. Not too sweet as previous reviewers state. It’s a dessert, and appropriately sweet! Fantastic recipe – easy and fast. The family loved it, went back for seconds, and asked when I can make another.
This pie was fun to make, but it really was too sweet, even with the adjustments I made. I only put 1 Tbsp of sugar on top of the raspberries and added the juice of 1/2 lemon instead of the pink lemonade. I also used fat free cream cheese and you could not tell the difference. I wonder what fat free sweetened condensed milk would be like? And maybe a simple graham cracker crust would be just as good and healthier than the lemon cream filled cookies?
Ree has rarely let me down, but this recipe certainly did. The filling is just too intensely sweet. The addition of the lemonade concentrate didn’t help matters, either. I kept it in the freezer for hours, and the filling remained gooey like a pudding, while the cookie crust hardened into Roman concrete. We had to use sharp knives to beat it out of the pan. As the recipe calls for lemon pudding, lemon crème cookies, lemonade and the zest of two lemons, it was overpoweringly “lemony”. Didn’t taste the raspberry component at all. I won’t be making this again. Oh well, Ree’s recipes usually bat 1,000, but you have to lose a few, I guess.
Delicious!