This sweet and tangy pie recipe from Cooks a'Bruin makes a refreshing dessert for summer gatherings.
- 1 (9-ounce) container Cool Whip
- 1 (6-ounce) can frozen lemonade concentrate, thawed
- 1 (14-ounce) can sweetened condensed milk
- ½ teaspoon lemon juice
- 2 (9-inch) graham cracker pie crusts
Blend all ingredients, spoon into pie crusts, and refrigerate. *Yield: 2 pies or 12 small tarts.
Note: If sugar-free Cool Whip or whipped topping is used, freeze the pie to set.