A little taste of summer. Easier than cheesecake and just as rich!
Makes 8 generous servings.
1 graham cracker pie crust, 9 inch
1 container Cool Whip® (see note)
1 can frozen lemonade concentrate, 6 oz
1 can condensed milk, sweetened
Beat Cool Whip, lemonade & condensed milk with electric mixer for 7 minutes.
Pour into pie shell.
Refrigerate until ready to serve (at least 4 hours.)
Garnish with lemon slices and fresh mint leaves.
NOTE: Do not use reduced-fat cool whip. It has to be the regular kind or the pie will never set up.
In loving memory of my dad’s Cousin Peggy, who served this pie when we visited her home in Salt Lake City and taught us to make it.
Copyright 2020 Barb Szyszkiewicz for Cook and Count.