With a butter cookie crust, a strawberry ice cream layer and a luscious no-bake lemony cheesecake filling, you can see why this Strawberry Lemonade Pie has been the crown jewel of all our summer desserts.
32butter cookies or 10 oz cookie, about 2 cups crumbs
1/4cupsugar
5tbspsalted butter (unsalted is fine as well)
2cupsstrawberry ice cream
3/4cupstrawberry lemonade
6ozcream cheese, room temperature
1/4cupsweetened condensed milk
1largelemon, zested, about 1 tsp and juice
2cupscool whip
Instructions
Add cookies to a food processor. Pulse until crushed. Add sugar. Pulse again. Drizzle in melted butter. Pulse until combine.
Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick cooking spray.
Press the cookie crumb and butter mixture into the prepared pie pan, on the bottom and up the sides. Try not to press too hard so the pie can slice easier after chilling. Bake for 12 minutes until golden and set. Cool completely. (I like to do this a few hours ahead of time or the day before.)
Scoop the ice cream on to the cooled crust. Let it melt a bit until you can easily spread it into an even layer. Use an offset spatula to spread the creamy evenly on the crust. Place in the freeze while you make the next layer.
Add the cream cheese, condensed milk and 1/4 cup of the lemonade to a stand mixer or medium bowl. Use the mixer or a handheld mixer to beat the mixture until smooth. Add another 1/4 cup lemonade and beat until smooth. Add remaining lemonade, lemon juice and zest to the mixture. Beat until smooth. Use a spatula to gently fold in the 2 cups of the whipped topping.
Pour the filling on top of the crust and cream. Place back in the freezer and chill until solid, about 4 hours.
Garnish with extra whipped topping, lemon and strawberries.