Sunday, April 9, 2017

Pink Lemonade Pie

A sweet, tangy, creamy pink pie...

 Pink Lemonade Pie
Serves: 8

Graham cracker crust (home-made or store-bought)
1 (6-ounce) can frozen pink lemonade, thawed
1 (8 ounce) frozen cool whip, thawed
1 can eagle brand milk
red food coloring
strawberries (optional)
In a mixing bowl stir together pink lemonade and eagle brand milk until mixed.  Fold in cool whip until combined.  Add a few drops of red food coloring to get the desired coloring.  Pour into graham cracker crust.   Refrigerate or place in freezer for a couple of hours prior to cutting so it can set up.  Serve with a dollop of cool whip and strawberries.

Cheers to Ms. Betty's cup, step by step in the tradition of diet coke.

Lora Beth rolling into spring in Tennessee.

Heading to the house...