- 1 9-inch graham cracker pie crust
- 1 16 oz can frozen lemonade thawed
- 1 14 oz can sweetened condensed milk
- 1 12 oz container frozen whipped topping
- Mix lemonade concentrate and sweetened condensed milk.
- Fold in whipped topping and pour into crust.
- Refrigerate for at least 2 hours.
Recipe courtesy of Lavaughn Buehl, Janesville, WI.
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