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Lemonade Pie

Phoebe Dineen

This pie is great as a light, refrigerated pie, or frozen as an ice cream-type pie. Either way, it’s simple to make and really, really good! (Using fat-free sweetened condensed milk doesn’t alter the flavor at all, but don’t use the fat free cool Whip — it deflates too much!)

  • 1 8 oz container Cool Whip
  • 1 6 oz can frozen lemonade concentrate
  • 1 14 oz can sweetened condensed milk
  • 1 9″ graham cracker crust

In a large bowl, combine the cool whip, lemonade, and sweetened condensed milk.  Pour into shell and refrigerate about 2 hours, or freeze 2 to 4 hours. Yummy!

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