- 1 14oz can low-fat sweeetened condensed milk
- 1 6oz can frozen lemonade (hard to find - use 12oz and double recipe)
- 1 8oz container frozen whipped topping, thawed
- 1 prepared graham cracker crust
- Whisk milk and lemonade together in large bowl until smooth. Fold in whipped topping. Pour into crust; freeze 4 hours or until firm.
- Variations: limeade; add 3 tbsp of raspberry preserves to make raspberry-lemonade pie.
This recipe is a personal recipe added by kpelli73 and has not been tested or endorsed by MyRecipes.
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Lemonade Pie Recipe at a Glance
- COURSE: Desserts