INGREDIENTS

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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