Mix thoroughly Eagle Brand, Cool Whip and pink lemonade.
Pour into pie crust.
Refrigerate for 3 to 5 hours.
Enjoy!
Mix pink lemonade, Eagle Brand and Cool Whip in bowl together. When completely mixed, add 2 or 3 drops of food coloring and mix until filling is pink.
Pour into pie crust and chill for 1 1/2 hours.
Mix Eagle Brand milk and Cool Whip well, then add thawed pink lemonade.
Stir ingredients together until mixture is stiff.
Add to pie crusts and chill for one hour.
Prepare Dream Whip as directed.
Slowly add condensed milk and beat.
Slowly add pink lemonade and beat.
Add food coloring and beat.
Pour in cooled pie shells and chill several hours.
Makes 2 pies.
Thaw pink lemonade concentrate.
Add sweetened condensed milk. Fold in Cool Whip.
Blend thoroughly.
Pour into graham cracker crusts.
Keep refrigerated.
(You can add food coloring, if you like.)
Stir condensed milk and whipped topping together in a large bowl until well blended.
Add pink lemonade and stir well.
Pour mixture into crust.
Chill and serve.
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
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.
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.
Beat lemonade in large bowl about 30 seconds.
Gradually spoon in Cool Whip, blending well.
Add condensed milk until well mixed. Pour mixture into graham cracker pie crust, smooth over.
Freeze overnight.
Makes 8 to 10 servings.
In a medium bowl, mix together lemonade, sweetened condensed milk, and Cool Whip until smooth and creamy.
Pour into pie crust and chill in freezer until set.
Mix pink lemonade and Eagle Brand milk together.
Blend well by stirring.
Add Cool Whip and stir well until blended.
Pour into pie crust.
Chill until set firmly.
Combine milk, pineapple and lemonade in bowl; mix well.
Fold in whipped topping and desired amount of food coloring.
Pour into pie shell and chill for several hours before serving.
Serves 6.
Mix frozen lemonade, milk and Cool Whip together in bowl. Pour into pie shell.
Refrigerate 20 to 30 minutes.
Garnish with lemon wedges.
Serves 6 people.
Stir lemonade and milk until smooth. Fold in Cool Whip. Pour into pie shell and chill.
Combine above ingredients and mix until fluffy.
Pour into pie shell.
Keep refrigerated.
Makes 2 thin pies or 1 thick pie.
Mix and pour into pie shell.
Refrigerate.
Gently mix by hand Eagle Brand milk and Cool Whip.
Add frozen lemonade and stir until well blended.
Pour into pie crust and refrigerate 2 to 3 hours.
In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.
Beat lemonade into Cool Whip.
Spread in pie shell.
Chill 3 to 4 hours.