Frozen Pink Lemonade Sundae Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell or graham cracker crumb crust
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. ReaLemon juice
6 to 8 drops red food coloring
2 c. (1 pt.) whipping cream, whipped

Preparation

In a large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in bottled lemon juice and food coloring.
Fold in whipped cream.
Pour into prepared pastry shell.
Freeze or chill 6 hours or until firm.
Let stand 10 minutes before serving.
Garnish as desired.
Freeze leftovers.
Makes one 9-inch pie.