LEMONADE ICEBOX PIE
1 can (14 oz) sweetened condensed milk (i.e. Eagle Brand)
3/4 cup, thawed lemonade (can be pink) or limeade or orange juice or strawberry daiquiri concentrate
1 to 2 drops red, yellow or green food coloring, optional
1 carton (8 oz) Cool Whip, thawed
1 graham cracker crust (9 inches) ~ or shortbread or chocolate cookie crust
TIP: The store-bought crusts have plastic lids to flip over, so you can stack them in the refrigerator
Lemon slices and fresh mint, optional
Extra Cool Whip to dollop on top (or spread over entire top)
In a large bowl, combine milk, lemonade concentrate and food coloring if desired. Fold in the whipped topping until it's completely blended; spoon into crust. Chill until ready to serve. Garnish with Cool Whip, lemon slices and mint if desired. Yield: 6-8 servings.
TIP: You can do these up to a week or so ahead, and stack them in the refrigerator.
Substitute PINK lemonade or strawberry margarita mix for the lemonade ~ use 1-2 drops red food coloring (optional)
Substitute PINEAPPLE or ORANGE juice for the lemonade ~
Substitute LIMEADE for KEY LIME PIE