Name: Pink Lemonade Pie
Prep time: 30 min
Total time: 6 h 40 min
Yield: 8 - 10 serving(s)
Ingredients: 20 vanilla sandwich cookies (such as Golden Oreos); 4 tbsp. salted butter, melted; 1 c. milk; 1 (3.4-ounce) box instant vanilla pudding mix; 1/4 c. powdered pink lemonade mix; Grated zest and juice of 1 lemon, plus thin slices for garnish; 3 drops liquid red food coloring (optional); 4 oz. cream cheese, cubed, at room temperature; 1/2 c. powdered sugar; 2 c. cold heavy cream

Step 1For the crust: Process the cookies in a food processor until it forms very fine crumbs with no large pieces left, 1 to 2 minutes. With the processor running, slowly pour in the melted butter, and process until the texture of coarse sand. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish) using the bottom of a measuring cup or glass. Freeze for 20 minutes.

Step 2For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring, if using, in a large bowl until the mixture thickens and is starting to set, 2 to 3 minutes.

Step 3Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.

Step 4Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)

Step 5To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.