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Ingredients

2 cups graham cracker crumbs 7 tablespoons unsalted butter, melted ¼ cup white sugar 2 cups heavy whipping cream 1 (14 ounce) can sweetened condensed milk 1 (6 ounce) can frozen lemonade concentrate, not thawed 1 cup sliced strawberries ½ cup fresh blackberries ½ cup fresh raspberries 2 tablespoons lemon juice 2 tablespoons white sugar

Nutrition Info

641.5 calories carbohydrate: 70.4 g cholesterol: 124.9 mg fat: 38.7 g fiber: 2 g protein: 7.1 g saturatedFat: 23.1 g servingSize: - sodium: 214.7 mg sugar: 56.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
Whip cream in the cold bowl with a hand mixer until stiff peaks form.
Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

1 9-inch pie

This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!