Monday, June 15, 2015

No Bake Pink Lemonade Pie
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6-ounce) can frozen pink lemonade concentrate, thawed
  • 4-5 drops red food coloring
  • 1 (8-ounce) container Cool Whip
  • ½ cup shredded coconut, tinted pink

  1. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir well. Transfer to a 9-inch pie plate. Press into bottom and up sides. Refrigerate until firm.
  2. Use electric mixer to beat cream cheese until smooth and fluffy. Gradually beat in sweetened condensed milk. Be sure to scrape down the sides of the bowl to make sure it gets mixed evenly.
  3. Beat in lemonade concentrate and food coloring.
  4. Fold in ½ of the Cool Whip. Pour into graham cracker crust. Freeze until firm.
  5. Serve with remaining Cool Whip and coconut.

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