Sunday, October 28, 2012

Pink Lemonade Pie

Ingredients: Crust: 100 Ritz Crackers, crushed (3-4 sleeves of crackers) 1/2 c. powdered sugar 2/3 c. butter, melted Filling: 1 can (14 oz) sweetened condensed milk 1 can (6 oz) pink lemonade concentrate, thawed 1 (12 oz) tub frozen whipped topping, thawed red food coloring (To make it a little more pink)
Instructions: For the Crust: Mix cracker crumbs and powdered sugar together until well blended. Add melted butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture aside. For the Filling: Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top with crumb mixture. Freeze for a couple of hours. When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately. Source: Better Than Burgers

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