• Serves 8

This Recipe was made with

Frosty Lemon Frosty Lemon

Gingersnap Gingersnap


  • 24 Archway Ginger Snaps
  • 3 Tbsp butter
  • 14 oz can sweetened condensed milk
  • 4 oz cream cheese, softened
  • 6 oz can lemonade concentrate
  • 12 oz container whipped topping
  • 10 Archway Frosty Lemon Cookies


  1. Put Ginger Snaps in a food processor and pulse until cookies are fine crumbs.
  2. Melt butter and add to Ginger Snap crumbs.
  3. Pulse until well combined.
  4. Reserve a tablespoon or two of crumbs.
  5. Press remaining crumbs into a large pie pan to form crust.
  6. Stir condensed milk and cream cheese together until smooth.
  7. Add partially thawed lemonade concentrate and mix until combined.
  8. Fold in whipped topping.
  9. Crumble Frosty Lemon cookies and gently fold into filling.
  10. Spread filling into Ginger Snap crust.
  11. Garnish with reserved crumbs.
  12. Freeze at least 4 hours.