Ingrients & Directions
1 3/4 c Cold milk
2 pk Vanilla instant pudding/pie
-filling; (4 serving size)
6 oz Frozen lemonade concentrate;
-thawed
8 oz Cool whip; thawed
1 Prepared graham cracker
-crumb crust; (6 oz)
Lemon slices; optional
1. Pour milk into large bowl. Add pudding mixes. Beat with whisk 30
seconds. Add lemonade concentrate. Beat with wire whisk 30 seconds.
(Mixture will be thick).
2. Immediately stir in whipped topping. Spoon into crust.
3. Refrigerate 4 hours or until set. Garnish with lemon slices if desired.
Store leftover pie in refrigerator.
Yields
8 Servings