Monday, August 2, 2010

Pink Lemonade Pie


1 (14 oz) can sweetened condensed milk
1 (6 oz.) can frozen pink lemonade concentrate, partially thawed
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) ready-made prepared graham cracker crust
Garnish: fresh raspberries, fresh mint sprigs

Whisk together first 2 ingredients in a large bowl until smooth. Fold in whipped topping. Pour into curst; freeze 4 hours or until firm. Garnish, if desired.

Bring on the summer this pie is so refreshing. This is Ann Jones recipe that she got from Southern Living back in 2007. Thanks for sharing Ann.

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