Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.
Ingredients
- 1 package cream cheese , 8 ounce
- 1 can Eagle Brand® Sweetened Condensed Milk , 14 ounce
- 1 can frozen pink lemonade from concentrate , 6 ounce
- 1 drop red food coloring , Optional
- 1 container frozen whipped topping , 4 ounce
- 1 baked pie crust , 9 inch
- 0.5 cups coconut , tinted pink
Instructions
-
1
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate, and food color, if desired.
-
2
Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Authentic Swedish Pancakes
This Swedish pancakes recipe was taught to my father by his mother, who was born in Sweden. My father then passed this authentic recipe to me. Kids love them, and there are never any leftovers when I make them. Spoon melted butter over the pancakes and sprinkle with sugar or serve with lingonberry sauce. The pancakes can be made into larger cakes; however, the yield will be smaller. You can also use the batter to make crepes.
5-Hour Beef Stew
This beef stew with tapioca recipe is from my grandma Jan. It's so good and comforting. Serve it with some yummy bran muffins.
Slow Cooker Roast Beef
Excellent slow cooker roast beef with plenty of juices that can be thickened for gravy. Serve with mashed potatoes, peas, and a salad.