My two favorite things when cooking are: sugar and using 5 ingredients or less. So let's get to the good stuff and make us some dessert. I contemplated what recipe to post this weekend and ended up talking myself into making it for myself today--Pink Lemonade Pie. Not really a pie, it's made in a 9 x 13 pan. But certainly you can make it in a pie pan, you just won't get as many servings. I originally got this recipe many years ago from my sister, Robyn. I sometimes make it with my own homemade sweetened condensed milk. Much cheaper. (Terry)
PINK LEMONADE PIE
Make a graham cracker crust, patting the crumbs onto the bottom of a 9 x 13 pan. Put in freezer until ready to use. For recipe, see crust for Pumpkin Chiffon Pie. (If I knew how to do "links," we'd be in business.)
Mix together: one 6 oz can pink lemonade concentrate, 8 oz carton Cool Whip, and one can sweetened condensed milk. Pour into graham cracker crust. Chill until ready to serve.
NOTE: If you end up buying a 12 oz can lemonade concentrate, just measure out 3/4 cup. (Or make 2.)