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    Pink Lemonade Pie

    Source of Recipe

    Wives of Excellence Newsletter

    List of Ingredients

    Frozen Pink Lemonade 6 Ounce
    Red Food Coloring 4 Drop
    Graham Cracker Crust, (6 ounce size) 2 Each
    Sweetened Condensed Milk 14 Ounce
    Whipped Topping, frozen 13 Ounce
    Cream Cheese 4 Ounce


    Thaw lemonade concentrate and whipped topping. Soften cream cheese.

    Mix lemonade concentrate, softened cream cheese, and condensed milk. Mix well with a hand mixer. Fold in whipped topping and red food coloring (adjust amount until pie is a pretty pink color). Pour into pie shells.

    Wrap pies first with saran wrap and then with foil, or if using ready-made crust, replace lid onto pie and slide into a gallon-sized freezer bag. Label and freeze.

    To serve, thaw about 15 minutes. Serve chilled. Refrigerate leftovers.

    This recipe is from my mother-in-law. I will never forget the first time I tasted it. I had never had anything quite like it! It is so refreshing and cool on a hot day, especially during the summer that the temperature reached 110 degrees and the asphalt pavement actually started to melt. It is always a hit here in Texas!




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