Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter.
Press firmly on bottom and up sides of pie plate.
Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
Garnish with candied lemon peel.
Beat frozen lemonade into Eagle Brand milk until it thickens. Stir in Cool Whip.\tSpread into pie shell and chill.
May be topped with a can of cherry pie filling or blueberry pie filling.
ides of a 9-inch pie plate.
Bake in the
Partly thaw frozen lemonade.
Using wire whip, fluff ingredients together.
Place in graham cracker crust and keep refrigerated.
Mix Eagle Brand milk with frozen lemonade.
Fold in Cool Whip. Pour into crust and refrigerate one hour.
Will keep for 1 week.
Combine lemonade concentrate (do not dilute), sweetened condensed milk and Cool Whip. Stir until well blended. Pour into pie crust. Freeze for at least 4 hours. Serve frozen.
Blend together condensed milk, frozen lemonade and Cool Whip. Add pecans.
Fills 3 pie crusts.
Minute Maid lemonade seems to work best.
(This is good with fresh sliced strawberries blended with nuts.)
Top with blueberry pie mix.
Chill before serving.
Let frozen yogurt soften to a milkshake
Chill milk in an ice tray until almost frozen.
Soften gelatin in cold water.
Add boiling water; stir until dissolved.
Add sugar and frozen lemonade.
Stir until lemonade thaws. Chill until mixture is thick.
Whip iced milk until stiff; fold into gelatin. Put in coconut or graham cracker crust.
Chill 3 hours in refrigerator.
This makes a nice big pie (9 inch pan).
In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
Spoon into crusts.
Freeze until firm--I suggest about two hours minimum.
Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.
Partially thaw out lemonade and Cool Whip, mix together until smooth.
Combine with Eagle Brand milk and softened cream cheese; pour into pie shells and refrigerate at least two hours.
Makes two pies.
Mix frozen lemonade and milk until thick.
Stir in Cool Whip, pour into pie crust and refrigerate overnight.
Cream the cream cheese.
Add Eagle Brand milk, frozen lemonade and food coloring.
Fold in Cool Whip.
Spoon in 9-inch baked crust to chill.
Mix sweetened milk and lemonade into Cool Whip.
Pour into pie crusts.
Refrigerate.
Blend condensed milk and Cool Whip together, beating well with a fork.
Add frozen lemonade and lemon juice.
Blend until all frozen crystals are dissolved.
Pour into crust.
Chill 2 to 3 hours.
Yields 6 servings.
Mix the milk and Cool Whip into the frozen lemonade (do not add water to lemonade).
Pour mixture into graham cracker crust. Chill.
Mix all ingredients and pour into pie shell.
Freeze.
Add lemonade concentrate, cream cheese and sweetened condensed milk to a blender.
Whirl until smooth and creamy.
I use hand mixer.
Scrape mixture into bowl.
Fold in whipped topping.
Pour mixture into graham cracker crust.
Refrigerate 2 to 3 hours before serving.
Place wafers in pie pan.
Stir Eagle Brand milk and frozen lemonade together until creamy.
Add whipped cream and pour over wafers.
Cool and serve with lemon peel if desired.
This is real lemony.
Fold sweetened condensed milk and lemonade concentrate into whipped topping; spoon into crusts.
Freeze until firm.
Garnish, if desired.