Cream Cheese Lemonade Pie
Crush the sugar cones into crumbs. Melt the butter on the stovetop or in the microwave.
Combine the sugar cone crumbs and butter, and press into a 7 inch pie plate. Place in the refrigerator for 2-3 hours.
After the crust has set, mix the cream cheese and the sweetened condensed milk in a large bowl with a hand mixer until smooth.
Add the lemonade concentrate and mix until well combined.
Gently fold in the whipped topping.
Pour the filling into the refrigerated sugar cone crust (you may have some filling left over depending on how deep your pie plate is).
Place in the freezer for 2 hours (or more) before serving.
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