[Image: Lemonade Ice Box Pie]Ingredients
6 ounces frozen lemonade concentrate (thawed)
1 (8 ounce) container whipped topping
1 (14 ounce) can condensed milk
1-2 drops yellow food coloring (if needed)
1 graham cracker pie crust
Using an electric mixer, beat together lemonade concentrate, whipped topping, and condensed milk in a large bowl until smooth. Add in yellow food coloring, if desired. Pour lemonade filling into graham cracker pie crust. Cover and refrigerate for 2 hours.
*For a lighter version of this recipe, use fat-free condensed milk and lite whipped topping.
Recipe developed and made available by:
Quincy L. Cheek, Family & Consumer Sciences Extension Agent – Nutrition
Rapides and Grant Parishes