Pink Lemonade Pie

Submitted by Theresa Thunderbird

"This is a great Easter pie.It needs about 4 hours to chill."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 pie

ingredients

• 1 pastry shells (8 or 9 inch)
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can Eagle Brand Condensed Milk (not evaporated)
• 3 -5 drops red food coloring (optional)
• 1 (4 ounce) container Cool Whip, thawed
• 1⁄2 cup pink tinted coconut

directions

1. In large mixer bowl beat cheese until fluffy,gradually beat in sweetened condensed milk then lemonade concentrate and food coloring if desired.
2. Fold in cool whip.
3. Pour into prepared pastry shell.
4. Chill 4 hours or until set.
5. Garnish with coconut.

Reviews

[Donna]

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!

 

[Charlotte J]

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.

 

[Snowpeas]

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!

 

[Boo Chef in West Te]

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

 

[wax lion]

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!