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Frozen Lemonade Pie |
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Serves: 8 Print this Recipe1 8-ounce package cream cheese softened 1 14-ounce can sweetened condensed milk (NOT evaporated milk) 1/2 12-ounce can frozen lemonade concentrate thawed (about 3/4 cup) Yellow food color (optional) 1 cup whipped cream whipped 1 9-inch Gingersnap Crust Sweetened whipped cream Lemon slices (optional) Lemon leaves (optional) In a large mixer bowl at low speed, beat cream cheese until fluffy. Gradually beat in condensed milk, then lemonade concentrate and food color until smooth. Fold in 2 cups whipped cream. Mound into crust. Cover and freeze at least 12 hours. Uncover and place in refrigerator 1 hour before serving. Garnish with whipped cream, lemon slices, and lemon leaves if desired. Note: For easier serving, set pie plate on a warm damp towel briefly before cutting. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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