You are here

Pink Lemonade Pie

sweet.chef's picture
Ingredients
  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)
Directions

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.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Mixing
Ingredient: 
Milk

Rate It

Your rating: None
4.219445
Average: 4.2 (18 votes)