Copycat Cracker Barrel Strawberry Lemonade Icebox Pie
This no-bake strawberry lemonade pie is the perfect dessert to cool down on a warm day! It’s a refreshing and delicious way to end any meal.
Copycat Cracker Barrel Strawberry Lemonade Icebox Pie
This frozen strawberry lemonade pie is the kind of dessert you’ll love in the warm weather.
It’s so simple to make and tastes amazing.
It has a graham cracker crust with a lemonade filling, and swirls of strawberry blended in.
The best part? You don’t even have to bake it.
I like making this pie for summer get-togethers, BBQs, or just when we need a cool treat that doesn’t take a lot of effort.
You can make it ahead of time and keep it in the freezer until you’re ready to serve.
Ingredients
Graham cracker crumbs: Using a food processor to crush the graham crackers works well.
Butter: Make sure to melt it completely so it mixes in smoothly with the crumbs.
Sugar: This little bit of sugar helps give the crust a slightly sweet base.
Sweetened condensed milk: This is the secret ingredient to a delicious ice box pie.
Frozen whipped topping
Frozen lemonade concentrate: Be sure to thaw the concentrate before using it.
Strawberries: Make sure to chop the strawberries finely so they blend well in the filling.
Sugar: You can adjust the amount depending on how sweet your strawberries are.
Vanilla extract: Pure vanilla extract is always better than imitation for a fuller, richer taste.
Water: A splash of water helps make the strawberry puree smoother. Don’t add too much; just enough to help blend the strawberries easily.
Whipped cream: For the topping.
Strawberries and mint: Both optional topping.
How to Make
Begin by melting the butter in a medium mixing bowl.
Once melted, stir in the graham cracker crumbs and sugar, mixing until everything is well combined.
Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust.
Place the crust in the fridge to chill while you prepare the filling.
In a separate mixing bowl, whisk together the sweetened condensed milk, whipped topping, and thawed lemonade concentrate until smooth.
In a blender or food processor, add the strawberries, sugar, vanilla extract, and water.
Blend the mixture until smooth, then pour half of the strawberry puree into the chilled pie crust.
Slowly and carefully pour the lemonade mixture into the pie crust, covering the strawberry layer.
Drop spoonfuls of the remaining strawberry mixture on top of the lemonade filling.
Use a toothpick or skewer to swirl the strawberry and lemonade mixtures together, creating a marbled effect.
Place the pie in the freezer and let it chill for at least 4 hours, or until the filling is firm.
Before serving, garnish the pie with fresh chopped strawberries, a dollop of whipped cream, and a sprig of mint if desired.
Slice and enjoy!
Tips & Tricks
Here’s some tips for making this icebox pie:
Use pre-made graham cracker crumbs to save time if you’re in a rush.
Swap out strawberries for other berries like raspberries or blueberries.
If you’re short on time, skip the swirling step and simply layer the strawberry puree and lemonade mixture.
Double the recipe and make two pies to freeze one for later—perfect for parties or busy days.
Leftovers/Storage
Store leftovers in an airtight container in the freezer for up to 1-2 weeks.
Cracker Barrel Strawberry Lemonade Icebox Pie
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 6 Tablespoons butter
- 1 Tablespoon sugar
Filling:
- 14 ounce sweetened condensed milk
- 12 ounces frozen whipped topping 1 and a half 8 ounce tubs
- 6 ounces frozen lemonade concentrate thawed
- 1 cup strawberries chopped
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- Whipped cream strawberries and mint for garnish
Instructions
- Melt the butter and add to a medium mixing bowl.6 Tablespoons butter
- Add the graham cracker crumbs and 1 tablespoon sugar. Stir to combine.1 ½ cups graham cracker crumbs, 1 Tablespoon sugar
- Press the crumbs into a 9 inch pie pan.
- Place the crust into the fridge to chill while you prepare the filling.
- In a mixing bowl whisk together the sweetened condensed milk, whipped topping and lemonade concentrate.14 ounce sweetened condensed milk, 12 ounces frozen whipped topping, 6 ounces frozen lemonade concentrate
- In a blender or food processor add the strawberries, 1 tablespoon sugar, vanilla and water. Blend until smooth.1 cup strawberries, 1 Tablespoon sugar, 1 teaspoon vanilla extract, 1 Tablespoon water
- Pour half the strawberry mixture into the pie crust.
- Carefully and slowly pour the lemonade filling into the pie crust.
- Add the rest of the strawberry filling in dollops across the top of the lemon filling.
- Using a toothpick swirl the strawberry into the lemonade filling.
- Place into the freezer for at least 4 hours.
- Garnish with fresh chopped strawberries.Whipped cream
- Slice and serve!
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
