Lemonade Cheesecake Pie

First, throw the cookies in your food processor and grind them up. I only had about a cup’s worth, which I was able to get away with – but it’s better to have 1/4-1/2 cup more than that, depending on how thick you like your crust.

Melt the butter, and then mix it in with the cookie crumbs until the mixture is moist and crumbly. Press it into the pie pan, and then stick the pan in the freezer to allow the crust to firm up a bit.

Soften the cream cheese, and then add in the sugar, lemonade mix, and milk. Mix on medium speed until well-blended.

Add in the Cool Whip. Don’t use the mixer here, just gently stir it into the mixture.

Grab the pie crust out of the freezer, and pour the filling into it. Smooth it out, and then put it in the refrigerator for about an hour.

When the hour is up, add a topping. You can use whatever you like, such as lemon slices, berries, etc. I used lemon zest.

Store the leftovers in the refrigerator.