Lately, Rory has been getting involved in cooking and baking! She loves to help any way she can with stirring, measuring, and of course sampling. There are a few problems that arise when baking with Rory. She loves to eat the batter. Since I am not comfortable with her eating the batter with raw egg products, I have been trying to find things we can make that don’t include eggs at the batter stage. I found a perfect solution: Frozen Limeade Cake.

let’s make frozen limeade cake recipe

This recipe is so easy to make. It’s a simple graham cracker crust with a creamy limeade topping – perfect for Rory because she can help me stir and sneak some batter.

Baking has become one of our favorite activities. Rory loves to use a big wooden spoon. We have fun measuring the ingredients together. Because she is learning her numbers, we count aloud and clap for each number. For example, this recipe calls for 12 oz of COOL WHIP Whipped Topping which I cut into six segments. We counted together: 1, 2, 3, 4, 5, 6, and then a big cheer.

We also chat about the colors, smells, and textures of the ingredients.

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Frozen Limeade Cake ingredients

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted

Frozen Limeade Pie Filling:

• One 12-ounce container of COOL WHIP
• One 14-ounce can sweetened condensed milk (we used fat-free, but again, you can use any kind)
• One 6-fluid-ounce can frozen limeade, thawed
• 1 teaspoon lemon zest (I have used lime zest before and it works just as well!)

directions to make frozen limeade cake

Step 1

The crust is the only part of the cake you have to bake, and you only bake it for a few minutes! Preheat your oven to 350 degrees and then start crushing graham crackers.

I got Rory involved with the crushing:

• She held the rolling pin.
• I put some of the graham crackers in a plastic sealed bag.
• She happily crushed them.

Step 2

When all the crackers were crushed to crumbs, I measured out 2 cups and put them into the pie pan.

Step 3

Rory added the sugar (which she is so careful to pour) and I put in the melted butter.

Step 4

We mixed it up by hand directly in the pie pan. Rory enjoyed a few tastes and pressed them into the bottom and sides of the pan.

Step 5

Bake the crust for about 7 minutes.

Step 6

When it is done baking, let it cool completely. We did this by placing it in the fridge while we whipped up our filling.

Step 7

In a large bowl mix together the COOL WHIP and sweetened condensed milk until nice and fluffy. I used my stand-up mixer, but it is very easy to do by hand.

Step 8

Add the limeade and lemon zest and fold in.

Step 9

Be careful not to overmix- stop folding immediately if you feel that it is getting too soupy!

Step 10

Pour the filling into the pie pan and freeze.

our experience making frozen limeade cake

The mixing was Rory’s favorite part, she normally goes straight for the spoon, but today went straight for the empty COOL WHIP container…

The hardest part of this recipe is waiting. We made it the night before and let it freeze overnight.

Rory was SO excited to see the cake by the morning. She was touching it and saying “Cold, Mama”.

more summer recipes

• Summer Snacktravaganza!
• Easy Snack/Dessert for Kids
• Poor Man’s Ice Cream
• Easy Milkshake Recipe
• Summer Nonalcoholic Drinks

Did you make this easy frozen limeade recipe with your toddler? What did your family think?