Remember last week when I was talking about how I kind of kept forgetting it was spring? Yeah, I’m over that. My car thermometer said 94 degrees yesterday and the fact that I was wearing pants was making me feel all stabby. Apparently summer is here (at least in the South; is it super hot everywhere else?) and I’m (clearly) trying really hard to have a good attitude about it. Note sarcasm.

The good news? Frozen treats make me feel better about the world. The bad news? My freezer is currently overrun by little Frozen Lemonade Pies. Fortunately, that is not the worst bad news I’ve ever gotten in my life.

This is one of my favorite favorite favorite treats of all time, but I’ve always been a little hesitant to post it because it’s so dang easy. Not that we’re not all about easy, but we’re talking easy enough that a really smart monkey could make it. But maybe when I’m feeling grumpy because I’m legally required to wear pants, I need super-smart-monkey frozen treats.

Growing up, we always made this pie in a store-bought graham cracker crust (and that’s still totally an option; you could also use the small graham cracker tart crusts). I wanted to adorable-ize (TOTALLY a word) things just a little, so I decided to make these in the squatty little Mason jars, kind of like a summery version of Pie in a Jar. You can use 8 8-ounce jars with the straight sides (like we do in Pie in a Jar), but I actually found myself wanting a more dainty portion and wished I had 16 of the 4-ounce jars on hand that weren’t covered in Mod Podge and tissue paper. Don’t ask.

For the crust, you’ll need 1 1/2 cups of graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons of butter.

Combine the graham cracker crumbs and sugar in a small bowl. Melt the butter and then drizzle it over the crumbs…

Toss together the ingredients, wither with a fork or with your fingers. Then evenly distribute the crumb mixture into the jars. If you’re using 8 ounce jars, you’ll need about 3 heaping tablespoons per jar. For 4 ounce jars, use closer to 2 level tablespoons per jar. Lightly press the crumbs onto the bottom and up the sides of the jar.

Keep in mind that these are going in the freezer and will solidify a lot. Also keep in mind that graham cracker crust that is hard to eat will only lead to heartache and sorrow, and since we don’t want to be the cause of any kind of heartache, don’t press the crust in too firmly.

Set your jars aside.

For the filling, you’ll need 12 ounces (so 1 1/2 of the smaller containers) of thawed COOL WHIP Whipped Topping, a 14-ounce can of sweetened condensed milk, and 8 ounces of thawed lemonade concentrate (you’re not gonna use the whole can…mix the rest of it with water for, well, lemonade). I use pink lemonade because that is how I roll. You also might want to have a lemon on hand–if the mixture is a little too sweet for your taste, you can add a tablespoon or two of lemon juice to kick things up a notch.

In a large bowl, gently fold together the COOL WHIP and add the sweetened condensed milk. Add the lemonade concentrate (thawed but still cold) and continue folding until combined.

If you want, you can add a little food coloring–I added 4 drops of red food coloring and a drop of yellow, not that you’ll be able to tell in the pictures.

Divide the filling evenly among the prepared jars…

and freeze for at least 4 hours or until firm. When ready to serve, remove from the freezer and allow to stand for 5 minutes before serving.

So easy, right?! Now that we’re moving into wedding season, these would be perfect little make-ahead desserts for a bridal shower (and baby showers, although, as I have discovered, there’s not really such thing as baby season–they seem to happen all year long). They would also be perfect for Mother’s Day; not saying that there aren’t men or children who feel completely at home in the kitchen on Mother’s Day, but my man is not one of them. Bless his heart. NOTE TO MY HUSBAND, SHOULD HE BE READING THIS: I want pie for Mother’s Day. And I don’t want to do the dishes afterwards.

Just to make things super easy, these pies should have little attachable notes, right?

Print these out, buy some cute ribbon, punch a hole in the corner, tie it onto the jar, and you have a happy mom.



For the Mother’s Day Printable, click HERE.

Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms

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Frozen Lemonade Pie in a Jar {and Mother’s Day Printable!}

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Ingredients: 1 1/2 cups graham cracker crumbs*

1/3 cup sugar*

6 tablespoons melted butter*

12 ounces (1 1/2 small containers) of COOL WHIP Whipped Topping

1 14-ounce can sweetened condensed milk

8 ounces thawed (but still cold) lemonade concentrate

Optional: 1-2 tablespoons fresh lemon juice

Optional: 4 drops red food coloring and 1 drop yellow food coloring

8 8-ounce Mason jars or 16 4-ounce Mason jars (the short, squatty ones) *If desired, you can use a prepared graham cracker crust or several of the small prepared graham cracker tart crusts. Instructions: In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and toss with a fork or your fingers to combine. If using 8-ounce jars, lightly press 3 heaping tablespoons of the graham cracker mixture onto the bottom and up the sides of each jar. If using 4-ounce jars, use 2 level tablespoons. Set the jars aside. In a large bowl, gently fold together the COOL WHIP and sweetened condensed milk. Add the lemonade concentrate. If desired, add the lemon juice and food coloring. Evenly distribute the filling among the jars. Cover and freeze for at least 4 hours. When ready to serve, allow to stand for 5 minutes.

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