Pink Lemonade Pie
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1 (8 oz.) package cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 (6 oz.) can frozen pink lemonade from concentrate, thawed
2 to 3 drops red food color
1 1/2 cups frozen whipped topping
1 (8 or 9-inch) baked pie crust
1/2 cup coconut, tinted with 1 to 3 drops red food color
BEAT cream cheese in large bowl with electric mixer on medium-high speed until fluffy. Beat in gradually sweetened condensed milk, lemonade concentrate and food color, if desired, until blended.
FOLD in whipped topping. Pour into prepared crust. Chill 4 hours or until set. Garnish with pink coconut.