| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Tub; (12 oz) of Cool Whip, thawed | |
| 1 | cn | (6 oz) Frozen Lemonade; thawed |
| 1 | cn | Condensed milk |
| 1 | 9" prepared graham cracker pie crust |
INSTRUCTIONS
Source: Sassy Magazine - (late 1980s) Combine the first three ingredients by hand until blended. Pour the ingredients into the graham cracker pie crust and spread it evenly on top. Chill for at least an hour, but overnight is better. Garnish with lemon slices if desired. My Notes: I have been making this since I was a teenager (I am now 25), and still love it. I have tried this recipe with fat free and light Cool Whip, but the pie does not firm up enough, so only use the regular Cool Whip or whipped topping. I also found that using the supermarket's brand name whipped topping works just as well too. It just has to be 12 oz. I have also found that the light condensed milk works fine as long as the whipped topping is not reduced or fat free. Here in Massachusetts we can only buy the can of frozen lemonade in a 12 oz. can, so just remember to only use 6 oz. or you'll get a tart pie! I have also used frozen limeade, or frozen fruit punch instead of the lemonade for a change, they taste good too! Enjoy. Posted to TNT Recipes Digest by Laurel McCloskey <mccloskey@makepeace.com> on Feb 20, 1998
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