Lemonade Pie

From the cookbook, "From Storebought to Homemade" by Emyl Jenkins.

• Ready In: 15 mins
• Yields: 2 pies

Ingredients

• 1 (14 ounce) can  condensed milk
• 1 (16 ounce) container Cool Whip
• 1 (6 ounce) can  frozen lemonade
• 2  graham cracker pie crust

Directions

1. Chill the can of milk for an hour or so. Then combine it with the Cool Whip and lemonade and beat with an electric mixer until frothy.
2. Pour or spoon the mixture into the pie shells.
3. Refrigerate the pies for several hours or until well set before cutting.