Lemonade Pie

  • 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.

Additional recipes from Cooks a’Bruin that appeared originally with this one:
Peggy’s Flank Steak
Herbed Tomatoes

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