Frozen Lemonade Pie

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Makes 8 servings

    

This is a perfect summer time dessert and will definitely be a hit at any Easter dinners, church socials, barbeques, or just any ol' time. Cool, tart and oh so refreshing, this will beat the heat in the warmer months, but there's no reason you can't enjoy year around in my book :D

Ingredients:

1 8-ounce package cream cheese softened                        
    1 14-ounce can sweetened condensed milk *Evaporated milk will not work*  
    1/2 12-ounce can frozen lemonade concentrate thawed (about 3/4 cup)
    Yellow food coloring                                   
    1 cup whipped cream whipped                                    
    1 9-inch  graham cracker crust                                      
    Sweetened whipped cream                                        
    Lemon slices for garnish                                        
    mint leaves for garnish     

Instructions:      

                             
In a large mixing bowl at low speed, beat cream cheese until fluffy. Gradually beat in condensed milk, then lemonade concentrate and food coloring until silky smooth. Fold in 2 cups whipped cream. Mound into crust. Cover and freeze at least 12 hours.
Uncover and place in refrigerator 1 hour before serving. Garnish with whipped cream, lemon slices, and lemon leaves if desired.

Note: The pie will come out of the pie dish easier if you set it on top of a warm damp dishtowel first. It helps the crust loosen slightly from the bottom  of the pie plate.

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