A sweet, tangy, creamy pink pie...
Pink Lemonade Pie
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
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.