Monday, June 17, 2013

Frozen Lemonade Pie

I recently served up Frozen Lemonade Pie at a weekend gathering on Sanibel Island. It was on Sanibel that I had the BEST shell selection I have ever seen on a beach to date. With the warm days on the beach, this pie and a gorgeous sunset over the Gulf of Mexico was a perfect beginning to a night on the patio with friends.

(THIS is a shot I took on the beach with my phone while on Sanibel Island. 
Can you believe the shells! There were billions!)

Frozen Lemonade Pie is the perfect Patriotic Dessert to serve at the 4th of July BBQ you may be hosting. It can be made days in advance, which I love. As a host, you are always busy with last minute dishes, and tidying up. This dessert can sit in the freezer for days before, so you don't have to fuss with any dessert prep the day of.

Red, White, and Blue Food is the way to go this 4th of July. And this tangy but sweet Frozen Lemonade Pie hits the spot. This cold dessert is perfect for a hot day.

Frozen Lemonade Pies
Makes 2 Pies

2 - Graham Cracker Crusts
1 - 12 oz can frozen lemonade - frozen
2 - 14oz cans sweetened condensed milk - chilled
3 - 8oz containers of Cool Whip - cold
Fresh Fruit. I chose raspberries and blueberries. But you could also use strawberries.

-Take wrapping off of graham cracker crusts so they are ready to rock-n-roll
-In a large chilled bowl, stir the chilled condensed milk and frozen lemonade together.
-Immediately fold in the cold Cool Whip
-Pour the Frozen Lemonade Pie filling into the Graham Cracker Crusts.
-Put both Frozen Lemonade Pies in the freezer over night or for at least 10 hours
-To serve, remove from the freezer, cut, and serve while still frozen.
-Garnish with fresh berries.
-Store leftover pie in the freezer.

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