Lemonade Pie

By msippigrl

Great summertime dessert! And this cool and refreshing icebox pie couldn't be easier to make. The hardest part is waiting for it to set!

Ingredients

• 1 (8 oz) block cream cheese, softened slightly
• 1 (14 oz) can sweetened condensed milk, chilled
• 3/4 cup frozen lemonade concentrate, thawed then measured
• 2 drops yellow food coloring (optional)
• 1 (8 oz) tub Cool Whip, thawed
• 1 or 2 (9-inch) shortbread or graham cracker crust *see Note below*
• Note: This made a really full pie, so next time I will use 2 crusts then top off with some additional Cool Whip or whipped cream. Or use the larger '2-extra servings' graham cracker crust.

Preparation

Step 1

Put the crust(s) in the freezer until needed.

In a mixing bowl and using a hand mixer, beat the cream cheese with the condensed milk until smooth and creamy. Beat in the lemonade concentrate and food coloring if using.

Using a spatula, gently fold in the Cool Whip until no yellow streaks remain.

Spoon mixture into the chilled crust(s); smooth top. Cover and refrigerate several hours or overnight for pie to set. Garnish if desired with thin lemon slices.