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| 7/8/2010 |
| Frozen Pink Lemonade Pie |
1 - 3 oz. package softened cream cheese
1 - 14 oz. can sweetened condensed milk
1/2 cup bottled lemon juice
6 to 8 drops red food coloring
1 - 9 inch baked pastry shell or graham cracker crust
1 pint whipping cream, whipped |
| In a large bowl with an electric mixer, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Stir in the lemon juice and food coloring until desired color is reached. Fold in the whipped cream. Pour into the prepared pastry shell. Freeze or chill 6 hours or until firm. Let stand for 10 minutes on counter before cutting. Freeze leftovers |
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