Bake cake as directions state in two 9-inch cake pans.
Let cool and split each layer.
Mix Eagle Brand with lemonade (not diluted).
Fold in Cool Whip.
Spread layer of icing between each layer and then ice the sides.
Pretty and good.
(Tastes like lemon icebox pie.)
Set out pink lemonade until softened to room temperature.
Mix in large bowl softened pink lemonade and Cool Whip; mix until smooth.
Pour mixture into pie crust; place in top of refrigerator for 1 hour.
Serve with Cool Whip topping.
In a large bowl, mix together the lemonade mix with sour cream and condensed milk. Pour mixture into pie crust. Cover and refrigerate for about an hour.
Combine sweetened, condensed milk with lemonade concentrate; mix in Cool Whip and pour into pie shell; refrigerate at least three hours before serving.
Makes 8 to 10 servings.
Combine first 3 ingredients until creamy.
Pour into pie crust.
Chill for 2 hours or until set.
Mix Eagle Brand milk and lemonade together; fold in Dream Whip.
Pour in pie crust and refrigerate for 2 or 3 hours.
Mix lemonade, milk and salt together.
Fold in Cool Whip. Put in vanilla wafer pie crust.
Top with pecans.
Refrigerate 6 to 8 hours before serving.
Mix cream cheese, Cool Whip and lemonade together in a large bowl until creamy.
Pour into crust.
Refrigerate for 2 hours. Enjoy!
Keep in refrigerator.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Mix condensed milk, lemonade and Cool Whip together.
Then pour into pie crust.
Put in icebox until time of serving.
Serves 8.
In a small bowl, blend crumbs, sugar and butter to make a crust.
Press into bottom of 8 or 9-inch pie pan.
In a medium bowl, combine remaining ingredients.
Blend together and pour into crust.
Beat together whipped topping, lemonade concentrate and condensed milk.
Pour into pie shell and freeze at least 1 hour before serving.
Variation: Frozen limeade concentrate may be used in place of lemonade.
Store in freezer and serve frozen.
Put sweetened condensed milk and lemonade in large mixing bowl.
Stir until lemonade melts, then pour in Cool Whip.
Mix thoroughly.
Put pie shell in oven until golden brown, then put mixture in.
Refrigerate until chilled.
Mix lemonade and Eagle Brand milk together; fold in Cool Whip. Pour into crust.
Let chill 3 hours.
Store unused portions in icebox.
Whip the condensed milk and lemonade together until it thickens and gets fluffy.
Add Cool Whip.
Fold into lemonade-milk-Cool Whip mixture the crushed pineapple (well drained), cherries (drained and cut up) and pecans.
Pour into pie crusts and let chill about
2 hours.
Bananas or strawberries could be added.
Mix lemonade,
Cool
Whip
and milk together.
Place in pie crust and put in refrigerator until firm.
Mix milk, Cool Whip and lemonade together.
Pour into pie crust and chill.
Mix milk, Cool Whip and lemonade together.
Place in pie shells and allow to freeze before serving.
Blend milk and lemonade well.
Add Cool Whip, blending well. Pour into the pie crust and chill several hours.