Servings: 192 servings or 24 pies, 8 servings each
  • 64 fl oz hot water (140ºF to 160ºF)
  • 1-1/2 lb. lemon-flavored gelatin
  • 1 lb. + 2 oz. frozen lemonade concentrate
  • 96 fl oz cold heavy cream
  • 24 each HONEY MAID Graham Cracker Crusts (9 inch)


Nutritional facts are based on a single serving
Calories 180
Total fat 11g
Saturated fat 6g
Trans fat 0g
Cholesterol 20mg
Sodium 115mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 11g
Protein 1g
Calcium 2%DV
Iron 2%DV


  1. Add  hot water to gelatin mix; stir until completely dissolved. Add lemonade concentrate; stir until thawed. Set aside to cool. (Do not refrigerate.)
  2. Beat  heavy cream with mixer fitted with wire whip attachment on medium speed until stiff peaks form. Temper warmed gelatin mixture into a portion of the cream then beat into remaining cream.
  3. Spoon  3 cups of the mixture into each pie crust.
  4. Refrigerate  1 hour or until firm.
  5. Serving Suggestion

    Garnish each serving with a dollop of whipped heavy cream and HONEY MAID Graham Crumbs.

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