Lemonade Pie

Myrene Depew Murchison Henderson

I have no idea where my sister, Myrene, got this recipe or I’d give credit for it.

This is GREAT for office Pot Lucks because you can make it up that morning at work.

1 8 oz. Container of Cool Whip*
1 can (14 oz.)  Sweetened Condensed Milk (We use Eagle Brand)
1 6 oz. can          lemonade, thawed   (if you cn't find the small, 6 oz. of lemonade
                             get the large one and use 6 oz.) (AND you can make a second pie....You'll want to)
1 prepared pie shell from the grocery store.
3-5          drops of yellow food coloring (gives it a more lemony look)

  Fold together the Cool Whip & condensed milk until smooth.  Gently fold in the lemonade.*

Pour into graham cracker or baked pie shell.

        Refrigerate** for at least three hours. See Below

           *We  tried using a mixer instead of folding. DON'T ! 
              The mixer breaks it down too much and it comes out like soup instead of a pie.
                Low Fat Cool Whip doesn't work, either.

           ** We accidently discovered that putting it in the freezer overnight makes way better.   A much thicker texture and much much better.