Frozen Lemon Pie (Makes 2 pies)

 2 store-bought graham cracker pie crusts

1 can sweetened condensed milk

1 large can frozen lemonade concentrate

1 12 oz Cool Whip  (8 oz ??)

Mix ingredients together.

Pour into pie crusts.

Freeze for at least 4 hours, but OVERNIGHT is best.

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest