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Ingredients:
1 graham cracker pie crust
1 small can of frozen pink lemonade concentrate (or 1/2 of a regular sized can) defrosted
9 oz. of Cool Whip defrosted, if frozen
1 can condensed milk
Optional: Lemon peel curls for garnish
Combine lemonade concentrate and condensed milk. Stir until blended well. Fold in Cool Whip. Spoon into pie crust and refrigerate at least 2 hours or until time to serve.
Notes:
1. Tart-sized crusts or phyllo cups may be used instead of a regular sized crust. Recipe would yield at least one dozen tarts or 2-3 dozen phyllo cups, depending on the amount used in each cup.
2. If you cannot find pink lemonade concentrate, you may use regular concentrate and add a couple drops of red food coloring to get the pink tint. |
