Print Recipe

Pink Lemonade Pie


  • 1 (6 ounce) can frozen pink lemonade, thawed
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup chopped walnuts
  • Few drops red food coloring
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 2 (9-inch) Graham crackers crusts or 1 Graham crust, in the bottom of a 13 x 9-inch baking pan


  1. Mix lemonade with milk; add pineapple, nuts and food coloring.
  2. Fold in whipped topping.
  3. Pour into crusts.
  4. Refrigerate for 3 to 4 hours.

Makes 16 servings.

May also be frozen. Let stand at room temperature for a few minutes before serving.


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