- Beat the cream cheese and sweetened condensed milk together until it is smooth.
- Add the lemonade concentrate; beat until well mixed.
- Fold in the whipped topping just until evenly mixed. Add a couple drops of food coloring if desired for a little extra color but don't add too much.
- Pour into the prepared graham cracker crust and spread out evenly. Cover and refrigerate until the pie firms up. Keep refrigerated when not serving.
|Prep Time: 20 minutes|
Container: 9-inch pie tin
|-||8 ounces cream cheese, softened|
|-||1 can sweetened condensed milk, 14 oz. can|
|-||3/4 cup thawed lemonade concentrate|
|-||8 ounces frozen whipped topping, thawed|
|-|| Yellow food coloring (optional)|
|-|| graham cracker crust (9-inch), store bought or homemade|