The recipe comes from
http://www.the-girl-who-ate-everything.com/2010/10/pink-lemonade-pie.html
Lemonade Pie
Crust:
100 Ritz Crackers, crushed (3-4 sleeves of crackers)
1/2 c. powdered sugar
2/3 c. butter, melted
Mix cracker crumbs and powdered sugar together until well blended. Add melted
butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in
the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture
aside.
Filling:
1 can (14 oz) sweetened condensed milk
1 can (6 oz) pink lemonade concentrate, thawed ... (you can use any concentrate
really)
1 (12 oz) tub frozen whipped topping, thawed
red food coloring (I made mine a little more pink)
Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped
topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top
with crumb mixture. Freeze for a couple of hours.
That sounds so good and easy- I think i'm going to like this recipe!
ReplyDeleteAfter the original 2 hours do you continue to keep it in the freezer.
ReplyDeleteWhen ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately.
DeleteAfter the original 2 hours in the freezer do you continue to keep it in the freezer.
ReplyDeleteI have a similar recipe that is delicious. 1 can sweetened condensed milk, 1 tub of cool whip and fresh lemon or lime juice to your liking. Mix together and add to a graham cracker pie crust. My daughter has been making this since she was 7, it's that easy!
ReplyDeleteI have the same queston,do you continue to keep it frozen?
ReplyDelete