Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup frozen lemonade concentrate
2 tablespoons fresh lemon juice
1 container (8 oz.) frozen whipped topping,
lemon slices, for garnish
For the crust: In medium bowl, stir together the graham cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Set aside
For the filling: Using a handheld electric mixer, in a large bowl, mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. Add the lemonade concentrate and lemon juice and continue beating. Pour the filling into the pie crust. Place in the freezer overnight. Once pie is frozen, remove from freezer and top with whipped topping and lemon slices. Slice and enjoy!
recipe adapted from: http://www.preparedpantry.com
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