Pink Lemonade Pie

Here's a cool, creamy, pretty dessert just right for the kind of gray, stormy day it's been. I got the recipe for Lemonade Pie from my mom, and decided to add my own twist, turning it pink. The recipe couldn't be simpler, so I think this will be a pretty regular feature around our house.

Pink Lemonade Pie

1 6 oz. can frozen pink lemonade concentrate (or half a 12 oz. can)

1 14 oz. can sweetened condensed milk

1 8 oz. tub whipped topping

1 ready made graham cracker pie crust

In a bowl, mix lemonade concentrate and sweetened condensed milk. Gently fold in whipped topping until thoroughly combined. Pour into crust, cover and freeze several hours or overnight. Store in the freezer.

Mom sprinkled the top of hers with a few graham cracker crumbs. I added some pink decorator sugar I had in the cupboard. I also mixed just a drop of red food coloring in before the whipped topping to make mine a little pinker. Next, I think I'll try it with frozen limeade-- sort of an easy version of Key Lime Pie. Yummy.