Lemonade Pie Recipe

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The tangy taste of this pie makes it a hit in the summertime. (We especially like it after a spicy meal.) I love making desserts, and whenever we have a potluck at church, everybody knows I'll be bringing a dessert.

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  • 8 Servings
  • Prep: 10 min. + chilling

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) frozen pink lemonade, thawed and undiluted
  • 1 carton (6 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • Graham cracker crumbs

Directions

  • In a bowl, combine milk, lemonade and whipped topping. Pour into the crust. Refrigerate for at least 12 hours. Garnish with graham cracker crumbs. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 400 calories, 13 g fat (7 g saturated fat), 17 mg cholesterol, 186 mg sodium, 66 g carbohydrate, trace fiber, 5 g protein.

Lemonade Pie published in Grandma's Great Desserts Cookbook , p95

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