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Old 06-04-2010, 02:57 PM
 
Location: Denver 'burbs
21,846 posts, read 23,073,284 times
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Quote:
Originally Posted by DandJ View Post
'

I not-so-secretly (aka I really, really, REALLY) hoped that it was you!

LOL - I wish it could have been too....
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Old 06-04-2010, 03:06 PM
 
Location: SW Missouri
15,847 posts, read 30,269,339 times
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Quote:
Originally Posted by DandJ View Post
Thanks to Tulips4You, I made lemonade pie today for a dinner party I'm throwing tomorrow.

This is the recipe that I used:
You are My Sunshine (Frozen Lemonade Pie) | Sticky, Gooey, Creamy, Chewy | A Blog About Food with a Little Life Stirred In

Because the Cool Whip (say it like Stewie on Family Guy; it's more fun that way) only came in 8 oz or 16 oz tubs, and the recipe called for 12 oz, I bought the bigger one. I still used the whole 16 oz, figuring that it would cut a bit of the tartness of the lemonade concentrate.

I filled the pie crust and had some left over, emphasis on the *had*. I ate the leftovers right off the spatula. I can only imagine that in a graham cracker pie crust, frozen until tomorrow night, it will be even better.

I highly recommend it!
I wonder if you could make it with whipped cream instead of cool whip. I don't care much for the ingredient list of cool whip. And it tastes like plastic to me.

20yrsinBranson
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Old 06-04-2010, 03:21 PM
 
Location: Pittsburgh
1,142 posts, read 2,503,499 times
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I agree, 20yrsinBranson. I was just thinking the same thing. I stopped using Cool Whip last year and started making my own for recipes or just to top pie or strawberries with. It's too easy to do and it tastes so much better. But I will use Cool Whip if I need to for this recipe.

This pie sounds so good. I can't wait to make it!
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Old 06-04-2010, 03:21 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,649 posts, read 26,625,360 times
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Quote:
Originally Posted by 20yrsinBranson View Post
I wonder if you could make it with whipped cream instead of cool whip. I don't care much for the ingredient list of cool whip. And it tastes like plastic to me.

20yrsinBranson
Honestly? It's probably even BETTER with whipped cream. Does whipped cream freeze a bit (not solid, but a bit)? Because I think that's key.
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Old 06-04-2010, 04:21 PM
 
507 posts, read 2,018,299 times
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If you like this kind of pie, try it with Crystal Light flavored drink mix. Its sugar free and oh so many flavors to choose from. Different pie every day! Here's the recipe for it..

Crystal Light No Bake Pie

This pie is made with instant pudding, cool whip and crystal lite drink mix

Ingredients:

2 packages 3.5oz of sugar free instant vanilla pudding
2 1/2 cup of milk
1 small tub of crystal lite, any flavor
16 oz. container of thawed Cool Whip
2 graham cracker crusts

Directions:
mix pudding with the milk,
add the dry crystal lite,
fold in the cool whip,
pour into 2 graham cracker crusts
Put in the fridge for a couple hours, enjoy.
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Old 06-04-2010, 04:22 PM
 
Location: Middle America
36,489 posts, read 41,670,258 times
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This recipe was featured in my late, beloved Sassy magazine when I was a teen, and I used to make it all the time for people's birthdays.
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Old 06-04-2010, 11:15 PM
 
Location: Somewhere in Cass County MI
13,092 posts, read 2,345,423 times
Reputation: 11666
Quote:
Originally Posted by DandJ View Post
Thanks to Tulips4You, I made lemonade pie today for a dinner party I'm throwing tomorrow.

This is the recipe that I used:
You are My Sunshine (Frozen Lemonade Pie) | Sticky, Gooey, Creamy, Chewy | A Blog About Food with a Little Life Stirred In

Because the Cool Whip (say it like Stewie on Family Guy; it's more fun that way) only came in 8 oz or 16 oz tubs, and the recipe called for 12 oz, I bought the bigger one. I still used the whole 16 oz, figuring that it would cut a bit of the tartness of the lemonade concentrate.

I filled the pie crust and had some left over, emphasis on the *had*. I ate the leftovers right off the spatula. I can only imagine that in a graham cracker pie crust, frozen until tomorrow night, it will be even better.

I highly recommend it!

Your Welcome DandJ...I might make me another one this weekend and see if it lasts longer then 2 days.

My recipe is posted in the recipe thread under Lemonade Cheesecake.

Last edited by tulips4you2; 06-04-2010 at 11:36 PM..
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Old 06-06-2010, 10:48 AM
 
Location: Lakeland, FL
173 posts, read 336,428 times
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I've got the ingredients. I'll make the pie this evening, then freeze it till tomorrow.

Thank you for the warning.. I might have tried making it today, and it would be gone completely before being frozen.
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Old 06-08-2010, 04:05 AM
 
1,188 posts, read 2,043,324 times
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Okay, I have a question...anyone added coconut rum to this for a twist on the pie as an adult delicacy? If so, how much did you add? What did you need to change, if anything, to keep the consistency in check? .... It just sounds like it would be delicious for a variation, I'm just not sure how much to add and if adding it would mean adjustments to other ingredients would be needed to keep the consistency of the pie from being to thin. Anyone??
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Old 06-08-2010, 06:14 AM
 
Location: Lakeland, FL
173 posts, read 336,428 times
Reputation: 194
Quote:
Originally Posted by DandJ View Post
Yes, you must. Really. You've GOT to.
The pie is sitting in my freezer. It's 3.40pm. Guests are arriving at 6.30pm. What are the chances of the pie still being there?

Hint: I just took the dog for a walk and it's REALLY hot out.

okay, I made it... with limeade... Dang it's good..

and I'm having some for breakfast... (there are advantages to living alone).
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