Nothing says summer to me like Pink Lemonade Pie! It’s tart, refreshing and such a sweet, light dessert. This recipe is from my sister-in-law but I’ve seen several variations out there. We love it so much that we’re on our second one in two weeks. :)
-1 graham cracker crust (can use premade from the store but my recipe is below if you prefer)
-1 can sweetened condensed milk
-1 small can pink lemonade, thawed (if you can’t find a small one, use half of the large one)
-1/2 carton Cool Whip
1. Mix milk, lemonade, and Cool Whip until well combined. Pour into prepared crust. Refrigerate until set.
Graham Cracker Crust:
-1/3 cup butter, melted
-1/4 cup sugar
-1 1/4 cups finely crushed graham crackers (roughly one sleeve of crackers)
Directions – Melt butter, stir in sugar. Add crushed crackers; toss to mix well. Spread in pie plate and push down to set. Cook 4-5 minutes in a preheated 375 degree oven. Cool.