Pink Lemonade Pie

Ahh, spring is here and it’s time to show and tell one of my family food traditions. It may seem that we eat nothing but “tradition” food around here, and you would be mostly correct. There are soooooo many a that it’s going to take years to blog about all of them.

This one is a recipe of my Grandma Mary’s. I haven’t posted too many of her things on this blog, but its safe to say that wherever there is a recipe from my Dad, she had some part in that. I think she may have invented the whole “every recipe needs a stick of butter or an onion, maybe both” principle.

When my G’ma passed several years ago, I was afraid this recipe had gone with her. ( I looked through her recipes and didn’t find it) But luckily, my Aunt Barbara all the way from Indiana came through!

Sorry about the poor picture, this is a frozen pie and I had to serve several others, then cut my slice and take a picture before it began to melt.

The Recipe:
Combine in a barge bowl:
1 can sweetened condensed milk
1 can frozen pink lemonade

Blend well, and then add: 1 tub Cool whip. It’s important that the cool whip isn’t frozen or extremely refrigerated. This will make it difficult to blend. Just set it out about 30 minutes before you use it.

Then pour this mixture into a graham cracker crust and let freeze atleast overnight. Take out of freezer just before serving, it melts sort of fast on a warm day!

(Where is the stick of butter in this recipe? In the crust silly!)

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