Crush the sugar cones into crumbs (use a food processor or place the cones in a sealed plastic bag and crush with a rolling pin). Melt the butter on the stovetop or in the microwave (30 seconds at a time on 50% power until melted).
Combine the sugar cone crumbs and butter, and press into a 7 inch pie plate. Place in the refrigerator for 2-3 hours.
After the crust has set, mix the cream cheese and the sweetened condensed milk in a large bowl with a hand mixer until smooth.
½ cup cream cheese, 14 ounces chilled sweetened condensed milk
Add the lemonade concentrate and mix until well combined.
6 ounces lemonade concentrate, thawed
Gently fold in the whipped topping.
12 ounces whipped topping, thawed
Pour the filling into the refrigerated sugar cone crust (you may have some filling left over depending on how deep your pie plate is). Place in the freezer for 2 hours (or more) before serving.
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Notes
This pie can be made in advance and stored in the freezer. Once frozen, cover with foil to protect it. If you are freezing it for more than a day or two, also place it in a resealable plastic bag or wrap tightly in plastic wrap to prevent freezer burn.
Combining the cream cheese with the rest of the mixture will be easier if you let it soften first.
For both the cream cheese and whipped topping, you can use either full fat or fat free.
If you don't have lemon concentrate, substitute with about ½ cup of fresh lemon juice.