Pink Lemonade Pie
|9 inch baked pastry shell||1|
|Cream cheese package||8 Ounce, softened (1 Package)|
|Canned milk||14 Ounce (1 Can, Canned But Not Evaporated Milk)|
|Canned frozen pink lemonade concentrate||6 Ounce, thawed (1 Can)|
|Frozen non dairy whipped topping||4 Ounce, thawed (1 Container)|
|Pink tinted coconut||1⁄2 Cup (8 tbs)|
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then lemonade concentrate and food coloring if desired.
Fold in whipped topping.
Pour into prepared pastry shell.
Chill 4 hours or until set.
Garnish with coconut.