Wednesday, July 14, 2010

Lemonade Pie

This cool, rich, and tart dessert is the PERFECT treat for a hot summer night! Plus it takes literally 5 minutes to make...again, PERFECT! Keep leftovers (if there are any!) in the freezer. Side note: make sure the lemonade is frozen when you add it (mine was not, and the mixture got soupy and spilled out over the sides...totally my fault!).

1 9-inch graham cracker pie crust
1 8 oz. container frozen whipped topping, thawed
1 14 oz. can sweetened condensed milk, chilled
1 12 oz. container frozen lemonade concentrate
Optional garnish: fresh lemon wedges

In a large mixing bowl, quickly and gently combine the whipped topping and chilled condensed milk just until blended.

Fold in the frozen lemonade concentrate. Again, work quickly so that all of the ingredients stay nice and cold and do not start to become soupy.

Pour filling into the pie crust and freeze for at least 6-8 hours before serving. Store leftovers in the freezer.