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Print this Recipe    Lemonade

PINK LEMONADE PIE

1 9" baked pastry shell or graham cracker crust
8 oz cream cheese, softened
1 can Eagle Brand sweetened condensed milk
6 oz can frozen pink lemonade concentrate, thawed
red food coloring (optional)
4 oz container cool whip, thawed (1 3/4 cups)
1/2 cup pink tinted coconut

In large mixer bowl, beat cheese until fluffy. Gradually beat in
eagle brand milk until smooth. Stir in lemonade and food coloring
if desired. Fold in cool whip. Pour into prepared pie shell. Chill
4 hours or until set, garnish with coconut. Refrigerate leftovers.
I don't use the coconut because I am not fond of coconut.

To tint Coconut: In small plastic bag or bowl, combine 1/2 cup
coconut, 1/2 tsp. water and 2 drops red food coloring, shake or
mix well.

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