I love a delicious frozen treat on a hot summer day, but popsicles can get boring after a while. The other day I decided to pull out a childhood favorite, lemonade icebox pie. I used pink lemonade concentrate to give it an extra pretty blush and peppy taste. Making this is so incredibly simple it is barely a recipe. When it freezes it becomes a soft, pillowy pie that is perfectly refreshing without being too heavy. We served it after a Saturday cookout the other week and everyone loved it. What was once old was new again!
Pink Lemonade Icebox Pie
8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
¾ cup thawed pink lemonade concentrate
8 ounces frozen whipped topping
1 graham cracker crust
Whip the cream cheese and condensed milk together in a large bowl until completely smooth. Stir in the concentrate and whipped topping and pour it into the prepared crust. Pour the filling into the pie crust and place it in the freezer for at least 4 hours, or until it is solid. To serve, cut it with a sharp knife and eat cold!