Prep
5m
Cook
8m
Total
13m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the limeade, Cool Whip, sweetened condensed milk, and juice of 1 lime together in a large bowl. Stir until completely combined.
6 oz Frozen limeade concentrate
8 oz Cool Whip
14 oz Sweetened condensed milk
Step 2
Pour into the pie crust and cover with the plastic lid.
1 Graham cracker crust
Step 3
Refrigerate overnight, at least 8 hours, before serving.
Step 4
Before serving, stick pie in freezer for 5-10 minutes for easier cutting.
Step 5
Top with lime zest, if desired.
1 Lime zest
For
8
M
I
1
Graham cracker crust
6
oz
Frozen limeade concentrate
8
oz
Cool Whip, thawed in refrigerator
14
oz
Sweetened condensed milk, can
1
Lime zest, and juice
You do need to thaw the Cool Whip in the refrigerator (at least 5 hours) before using. Don't try to do it straight from freezer. It won't mix properly with the other ingredients. | The recipe uses 6oz of limeade, but I can only seem to find 12 oz containers, so I just measure out 6 oz with a measuring cup. DO NOT use the whole thing of limeade. Your pie will most likely come out too watery and won't set properly. | Be sure to refrigerate the pie AT LEAST 8 hours before cutting and serving. While this isn't a super-firm pie, you still want it properly set before you try to cut and serve. I also like to stick the pie in the freezer for about 10 minutes before serving. It makes it much easier to cut (especially those first slices!)
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Made it?
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Prep
5m
Cook
8m
Total
13m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the limeade, Cool Whip, sweetened condensed milk, and juice of 1 lime together in a large bowl. Stir until completely combined.
6 oz Frozen limeade concentrate
8 oz Cool Whip
14 oz Sweetened condensed milk
Step 2
Pour into the pie crust and cover with the plastic lid.
1 Graham cracker crust
Step 3
Refrigerate overnight, at least 8 hours, before serving.
Step 4
Before serving, stick pie in freezer for 5-10 minutes for easier cutting.
Step 5
Top with lime zest, if desired.
1 Lime zest
For
8
M
I
1
Graham cracker crust
6
oz
Frozen limeade concentrate
8
oz
Cool Whip, thawed in refrigerator
14
oz
Sweetened condensed milk, can
1
Lime zest, and juice
You do need to thaw the Cool Whip in the refrigerator (at least 5 hours) before using. Don't try to do it straight from freezer. It won't mix properly with the other ingredients. | The recipe uses 6oz of limeade, but I can only seem to find 12 oz containers, so I just measure out 6 oz with a measuring cup. DO NOT use the whole thing of limeade. Your pie will most likely come out too watery and won't set properly. | Be sure to refrigerate the pie AT LEAST 8 hours before cutting and serving. While this isn't a super-firm pie, you still want it properly set before you try to cut and serve. I also like to stick the pie in the freezer for about 10 minutes before serving. It makes it much easier to cut (especially those first slices!)
Only visible to you
Made it?
Cancel
