Monday, July 31, 2006

Lemonade Pie




LEMONADE PIE

Ingredients:
1 can condensed milk
6 oz. can frozen lemonade, slightly thawed (if for some reason you can't find the small cans, I couldn't, just get the big can and use half of it)
9 oz. Cool Whip
1 graham cracker crust

To prepare:
Mix condensed milk and lemonade. Fold in the chilled Cool Whip. Pour into crust. Chill a few hours before serving.

Notes: One variation is to use pink lemonade...tastes pretty much the same, but has a festive pink color. It is normal to have leftovers when you use the regular sized pie crust. Apparently they sell a slightly larger than average graham cracker crust, and if you get that one then all the filling fits, you just have a few spoonfuls left over. So, you can either make a bigger pie, or a regular one and save the leftovers. The leftovers are good frozen and then served as mousse or eaten with fresh fruit.

To serve:
Slice and serve cold. It is good on its own, with whipped cream, or with fresh fruit.

Serves 8.
Recipe complements of Debbie Williams

NOTE: to view original post featuring this recipe click the recipe title at top of page.

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