Pink Lemonade Pie

Yield: 16 servings

Ingredients

• 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

Instructions

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.

Notes

* Pink Lemonade Pie may also be frozen. Let stand at room temperature for a few minutes before serving.