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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe was from Southern Living May 2007. Very refreshing in the hot summer weather! (For a pink lemonade pie just substitute pink lemonade concentrate for the regular lemonade concentrate and omit the raspberry preserves.) Cooking time does not include the freezer time of 4 hours. Ingredients:
14 ounces sweetened condensed milk |
6 ounces frozen lemonade concentrate, partially thawed |
3 tablespoons seedless raspberry preserves |
8 ounces frozen whipped topping, thawed |
6 ounces prepared graham cracker crusts |
Directions:
1. Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
2. Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.
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