6 Reviews

I made this for Easter and totally messed up the recipe and it was STILL excellent! OK so I was cooking all day and got lazy about ready instructions and used a LARGE can of lemonade so after 5 hours it was still pretty runny, so I froze it and YUM! this is really tasty and so pretty, the extra lamonade didn't hurt the taste at all! Thanks!

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Donna April 21, 2003

This was very easy to make and had a great taste. I used a graham cracker crumb piecrust and it came out nicely. I will be making this one again! Thanks for sharing.

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Charlotte J April 21, 2003

Absolutely scrumptious! I made this for my dh wondering if he would enjoy it, and he has just devoured it! So easy to make too! Thanks for a great recipe!

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Snowpeas April 14, 2010

Very easy, quick and tasty! Made for Think Pink 2009

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Boo Chef in West Texas October 11, 2009

I made this in a shortbread crust, but otherwise as directed - great flavor, the texture was quite soft so we are keeping it in the freezer where it is still not frozen though very cold - but we just have little cold lovely slices of it and it's wonderful! I will make this again - may try it without the cool whip to see if it will freeze more solid. Next time I may strain the lemonade before using it, for a smoother texture. Thank you!

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wax lion June 12, 2006

I made this today for a pink desert potluck. I did have a hard time with the milk, did not realize it should be sweetened until I read the step directions :) I also used a vanilla wafer crust, which worked well. Everyone loved it- I enjoyed it as well. Thanks so much for sharing!

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Loves2Teach October 16, 2005
Pink Lemonade Pie