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Pink Lemonade Pie


1 9 inch baked pastry shell or graham cracker crust
1 8 oz.cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1 6 oz. can frozen pink lemonade concentrate, thawed
red food coloring (optional)
1 4 oz. container cool whip, thawed (1 3/4 cups)
1/2 cup pink tinted coconut*

In large mixer bowl, beat cheese until fluffy. Gradually beat in eagle brand milk until smooth. Stir in lemonade and food coloring if desired. Fold in cool whip. Pour into prepared pie shell. Chill 4 hours or until set, garnish with coconut. Refrigerate leftovers. I don't use the coconut because I am not fond of coconut.

* To tint Coconut:
In small plastic bag or bowl, combine 1/2 cup coconut, 1/2 tsp. water and 2 drops red food coloring; shake or mix well.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.