Blackberry Lemonade Pie

Blackberry Lemonade Pie

Perfect for dessert at the picnic table!

Using a food processor, pulse cookies into crumbs.  Add melted butter to food processor and combine.  Press into bottom and sides of a 9-inch pie pan.  Freeze.

For the filling, use a large bowl and beat the cream cheese until smooth.  Add the sweetened condensed milk and beat for one minute.  Mix in Hip Syrups Lemonade Flavored Syrup and lemon zest and beat until smooth.

In a separate bowl, beat the whipping cream and sugar with an electric mixer until stiff peaks form.  Fold whipped cream into the cream cheese mixture and spread into the prepared crust.

Spoon the blackberry preserves over the lemonade filling.  Swirl gently with a sharp knife.  

Cover and refrigerate until firm.  4-6 hours.


  • 30 Golden Oreo Cookies
  • 1/3 cup butter, melted
  • 2-8oz packages of cream cheese, softened 
  • 1-14oz can sweetened condensed milk.
  • 1 tsp lemon zest
  • 3/4 cup Hip Syrups Lemonade Flavored Syrup
  • 1 cup whipping cream
  • 2 tbsp sugar
  • 1/4 cups seedless blackberry jam, melted and cooled




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