Preheat oven to 350\u00b0F. Lightly grease a 9 inch pie dish.
In a food processor, pulse Oreos to fine crumbs. Add butter and pulse to combine. Press into pie dish then bake for 8-9 mins. Let cool.
Meanwhile, whisk together pudding mix and milk. Whisk in lemon concentrate and lemon zest. Fold in 1 cup whipped cream then transfer to pie shell and smooth. Chill for 3 hours. Garnish with remaining whipped cream, sliced lemon and fresh mint sprigs.
9 inch oven-proof pie dish by spraying with some
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.
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.
Have lemonade at almost room temperature.
Mix milk and lemonade together.
Add half of Cool Whip.
Make pie crust with graham cracker pie crust.
Put mixture in pie crust; cool.
When pie is cool, spread the rest of the Cool Whip on top when ready to serve.
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 lemonade thaw; mix lemonade, Cool Whip and milk until smooth.
Pour in pie crust.
Put in icebox and let set for 2 hours.
Serve cold.
Whip together the lemonade and the Eagle Brand milk.
Pour mixture into pie crust.
Place in freezer.
Pie is ready to eat when frozen.
ides of a 9-inch pie plate.
Bake in the
Beat lemonade and milk.
Add Cool Whip and pour into a graham cracker pie crust.
Chill.
Great with fish suppers.
Mix lemonade with milk; add Cool Whip.
Spoon into pie shell. Refrigerate until stiff (2 to 3 hours) before serving.
Mix together milk and lemonade. Slowly stir in whipped topping, then lemon juice. Blend well. Pour into cooked pie shells and refrigerate.
Mix Cool Whip and sweetened condensed milk thoroughly.
Add lemonade mix that has been thawed completely.
This will thicken when lemonade is added.
Be sure to mix well.
Pour into graham cracker pie crusts and refrigerate for 1 hour before serving.
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.
Combine milk, lemonade and Cool Whip in a large bowl.
Beat with electric mixer until blended.
Pour into pie shells and refrigerate for at least 4 hours before serving.
Keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C).
Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
Mix milk and lemonade together. Fold in Cool Whip.
Pour into pie crust and freeze. Serve frozen garnished with Cool Whip. Limeade may be substituted for lemonade if you prefer.
Mix together the condensed milk and undiluted lemonade.
Slowly stir in Cool Whip, then the juice from 1 lemon.
Blend well.
Spoon into pie shells.
Store in refrigerator until ready to serve.
Beat together lemonade and milk.
Fold together Cool Whip, lemonade and Eagle Brand milk.
Pour into pie crust and refrigerate.
Thaw lemonade.
Mix in Cool Whip and condensed milk.
Spread in pie shells.
Chill for approximately 1 hour.