top of page

Frozen Raspberry Lemonade Pie

IMG_0913.JPG

​

Ingredients

  • 1 stick of Challenge Butter, melted

  • 2 cups of lemon butter cookie crumbs (not sandwich cookies)

  • ¼ cup of sugar

  • 1 (8 ounces) package of Challenge Cream Cheese, softened

  • 1 (14 ounces) can of evaporated milk

  • 1 (8 ounces) container of frozen whipped topping, thawed

  • ¾ cup of frozen pink lemonade concentrate, thawed

  • 2-3 drops of pink food coloring (optional)

  • ½ cup of seedless raspberry jam

Garnish

  • Fresh raspberries

  • Fresh lemon slices

  • Fresh mint leaves

 

Directions

  1. Preheat oven to 375 degrees.

  2. Combine melted butter, cookie crumbs, and sugar. Press into a pie pan. Bake for 10 minutes, or until crust is set and golden brown. Let cool.

  3. In a large mixing bowl, combine cream cheese, evaporated milk, whipped topping, pink lemonade, and the food coloring if desired. Stir with a large spoon until well combined.

  4. Pour filling into lemon cookie crust.

  5. To finish, you have two options. Warm jam in the microwave for about 30 seconds until the consistency of honey.

  6. 1st option: Pour jam on top, and smooth with a rubber spatula to swirl on top of the pie. Freeze pie overnight, or for at least 4-6 hours.

  7. 2nd Option: For a smooth deep pink glaze, place the pie in the freezer for 1-2 hours until the top is set. Pour on the warmed jam to create a glaze-like topping. Continuing freezing pie for 4-5 hours or overnight.

  8. To serve, remove the pie from freezer. Let slightly thaw for 20-30 minutes for easier slicing.

  9. Decorate with fresh raspberries, lemon slices, and fresh mint if desired.

Creates 12 servings

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page