Receta Pink Lemonade Pie
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We are heading out today for a family reunion.
We will be camping. With a baby.
I am just a little bit freaked out.
Fortunately we are in cabins. Unfortunately the cabins are just bunk houses that sleep about 20. They don't have running water in them. I'm a little bit of a germ freak. I'm also a very light sleeper. I'll probably be taking LOTS of walks to the lodge to wash my hands. And I'm taking ear plugs, plus a humidifier to block out all the loud noises. You know, like people breathing and rolling over and stuff. If I can manage to get a hot shower every morning and a few hours of sleep every night, I'm sure I'll have a fabulous time!
Before I leave, I'm sharing a dessert recipe that is just perfect for summertime. I know. Summer is practically over. I shared the recipe months ago over at Crystal's Craft Spot, but I forgot to post it here. Hello. So before the temperatures plummet, I thought I'd better get to it. You still have time, right?
Here ya go, a perfect summer recipe. Ahem. Pink Lemonade Pie. It only takes a few minutes to put together, and it is so refreshing! You can use a purchased crust to make things even easier. I used a pastry crust this time because my boys ate all we were out of graham crackers. You can use whatever you like. Oh, and if all you have is regular lemonade, I'm sure it would work just fine.
Pink Lemonade Pie
- 1 9" baked pie crust-pastry or graham cracker
- 8oz cream cheese, softened
- 1 14oz can sweetened condensed milk
- 6oz frozen pink lemonade concentrate, thawed (I used half of a 12oz can)
- 4oz Cool Whip
- Few drops red food coloring (optional)
Beat cream cheese till fluffy. Gradually beat in sweetened condensed milk, then lemonade. Mix well. Fold in Cool Whip and food coloring. Pour into pie crust. Chill for at least four hours or till set. Garnish with whipped cream if desired.