This Frozen Blackberry Lemonade Icebox Pie is made with a buttery, crisp graham cracker crust and a tangy cream cheese blackberry lemonade filling, then it’s topped with fresh blackberries and mint!
19" graham cracker pie crusthomemade or storebought
16ozcream cheese packagessoftened
14ozsweetened condensed milk
1/2cupFlorida’s Natural® Lemonade with Blackberry
1tsplemon extract
1cupheavy whipping cream
2tbspgranulated sugar
1/4cupblackberry jammelted and cooled
mint leaves for garnishoptional
Instructions
Using an electric stand mixer, or hand mixer, beat the cream cheese on medium speed until smooth. Add the condensed milk and beat for another minute, stopping halfway to scrape down the sides. While the mixer is still going, slowly pour in the Florida’s Natural Lemonade with Blackberry and lemon extract. Beat until fully combined.
Transfer the cream cheese mixture to a large bowl and set aside. Wipe clean the stand mixer bowl. To that bowl add the heavy cream and sugar, then beat on medium speed until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture. Spread the resulting mixture into the graham cracker crust.
Spoon the blackberry jam over the top of the pie and use a sharp knife to swirl it. Cover and refrigerate until firm, about 4 hours.
Alternatively, you can freeze the pie for 4-6 hours for a frozen, firmer texture.
Notes
Some store-bought graham cracker crusts can be quite shallow, leaving you with extra filling. You can either make one deep dish graham cracker pie or two smaller ones.