Reviewed: Sep. 23, 2009

I love this nice refreshing recipe. PERFECT for summer. Very delicious.

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Reviewed: Aug. 26, 2009

OMG! I love this recipe! I've made it so many times, I can't believe anybody has a hard time with it. The can of lemonade has to be used frozen, don't add water and make it into lemonade. It has to be 6 oz. I love the salt and the sweet together! My family loves it, I also color the filling like suggested, it is so pretty!

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Jonagirl

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Reviewed: Aug. 26, 2009

FANTASTIC recipe! MAKE SURE YOUR FROZEN concentrate is a 6 oz can........also, the sweetened condensed milk is 14 oz. This sets up perfect, it is very light and fluffy. I do not find it overly sweet at all......Never had it runny and for sure never had it rejected at all by family or freinds. I have made it approximately 15 times without any issues. I also followed one suggestion and used food coloring to make it pretty. It is a great dessert for pot lucks.

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kimkook

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Reviewed: Jul. 13, 2009

If you like ultra sweet and very tart all in the same bite then this recipe is for you. I was embarassed serving it at work luncheon. The dessert appeared to set up in the refrigerater, but when it came time to serve it the consistency was very runny. I wasn't pleased with this recipe at all. I would never make it again.

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Krystyn

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Reviewed: Jun. 14, 2009

It was a pretty good dessert, but I probably won't use any sugar in the crust next time, as recommended by another user, and maybe add a block of cream cheese to the filling as well. It was really good, but just a little too sweet for my taste...and I like it sweet!

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Missy

Home Town: Aiken, South Carolina, USA

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Reviewed: Mar. 17, 2009

This was sooo good but I did make a modification. I used NO sugar in the crust, and I added an 8 oz brick of cream cheese to the filling as suggested by another reviewer (but did not reduce the amount of sweetened condensed milk). The taste is really unusual & excellent. If I had the freezer space I'd freeze it and try it that way :)EDIT: 6/19/09: Made this again without sugar in crust, but this time didn't have a brick of cream cheese. It's very good even without (my recommended) brick of cream cheese. Be SURE you notice that your can of lemonade is probably 12 oz (not 6). I noticed this time, but did NOT notice originally--makes it much more tart if you have accidentally doubled the lemonade! (But tasty either way.)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 26, 2008

I made this for one of our Christmas desserts. The prior reviews of being Rich & Sweet are spot on so if you like super sweet, this is a great recipe. I like sweet and was only able to eat a small piece because of how rich it was...which at Christmas time is probably for the best anyhow. The reason I gave it only three stars is because it was very loose. I made it exactly as the recipe instructed but it doesn't really set up the way I felt it should. I will make it again because it was tasty but I will probably take out 8oz of the S&C milk and replace it with 8oz whipped cream cheese. I think those flavors would be equally as appealing and it would set up more like a dessert and less like a no cook pudding.

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What's Cookin'

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

Yikes! This was super sweet! It really started out well, but by the time I served it, it was a bit much. I would love to try this one again, but am wondering if anyone can clarify the ingredients for me? Maybe I made a mistake. 1/ I used Minute Maid frozen lemonade concentrate. Should I have used an unsweetened concentrate? 2/ Sweetened condensed milk is only sold here in 300ml (apx 8.5 oz) tins, so I had to use almost 2 tins to make up 14oz as specified in the recipe. Is this the correct amount of s.c. milk? Any advice would be appreciated!

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RoxanneB

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

everyone loved this dessert!...even my mother and mother in law...my two biggest critics! :)

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MARY98

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 20, 2007

Big hit!!! So very easy. My mom always makes lemon icebox pie that tastes just like this, but without meringue and baking. I don't like meringue too much anyway, so this is the best alternative. Oh and it is very good with pomegranate seeds sprinkled on top. Thanks.

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Summer E.

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Dec. 31, 2005

My husband got this recipe from somewhere and loves to make it. I think it is good too, but super sweet and rich, I can't eat very much of it. The salted crackers (we use Ritz) make the crust a nice contrast, I think if you used a graham cracker crust it wouldn't be as good because the filling is so sweet.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 5, 2005

I made this with the intention of trying it before making it for a party. It was great! My family loved it. They couldn't tell that the crust was made with Ritz crackers. The amazing thing is that I made it two days ago and the crust is still crispy. I expected it to be soggy by now. The party that I tried it for is tonight, Cinco de Mayo. I know my guests will love it. It will be refreshing treat after all of the spicy Mexican food I will be serving. Thanks for sharing your recipe Cindy.

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NANAANN1

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Reviewed: Feb. 17, 2005

My Dad love this ricpe itt was somthing his mom made . Ihad no clue when I pick this . so that made so Great.To pick some grandma made alot so Great.

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SEE NU

Cooking Level: Expert

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Reviewed: Jun. 11, 2003

Excellent recipe!!! lLight, sweet, refreshing dessert and so very easy to make. I use it everytime I have a mexican dinner as it refreshes the palate and doesn't weigh you down. At my last office potluck, they licked the pan clean and asked over and over for the recipe!

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MPoirier

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Reviewed: Feb. 10, 2001

Have made this recipe with pink and yellow lemonade, it is the best!! When I use pink, I add red food coloring to the mix, and when I use regular lemonade, I put yellow food coloring in the mix, it gives the dessert such a pretty color, I also cut lemon really thin, cut it halfway to the center, then pinwheeled it back and set it in the center, so pretty!!! Have made it 4 times, and people ask for it again and again.

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