Lemonade Raspberry Freezer Pie

I always make a pie on Pi Day (March 14).  This year I decided to make a freezer pie instead of a traditional fruit filled pie.  The result was amazing!

Recipe adapted from Food Network

Ingredients:

Crust-

20 lemon Oreos or cream filled cookies

4 tablespoons extra virgin coconut oil melted

Filling-

1 cup raspberries

2 packets Monk fruit in the raw sugar (or 2 tablespoons sugar)

One 14 ounce can sweetened condensed milk

One 8 ounce package reduced fat cream cheese

One 3.4 ounce package instant lemon pudding mix

¼ cup frozen pink lemonade concentrate thawed

2 lemons zested

Optional toppings: fresh raspberries, lemon zest twists, whipped cream

Directions:

Crust-

1.  Place the cookies in the bowl of a food processor.  Pulse to dice to a fine mixture. 
2. Melt the coconut oil. Add to the food processor.  Pulse to mix.
3. Press the cookie mixture into the base of a 11 inch springform pan. 
4. Chill crust in the fridge while you make the topping.

Filling-

1. Place the raspberries in a bowl.  Sprinkle with monk fruit sugar (or regular sugar).  Set aside.
2. Add condensed milk, cream cheese, and pudding mix to a stand mixer fitted with a whisk attachment.  Mix on low until smooth for 1 minute.
3. Add the lemonade and lemon zest.  Whip on medium high speed for 3 minutes until thick.
4. Fold in raspberries. 
5. Pour into the chilled crust and spread evenly.  Freeze for at least 2 hours.  (You can also wrap tightly and freeze for up to 2 months).
6. To serve remove from the freezer and allow to thaw slightly for about 10 minutes.  Slice using a knife warmed from hot water.
7. Top with fresh raspberries, lemon zest twists, or whipped cream.