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LEMONADE PIE

1 (14 oz.) can sweetened condensed milk
1/2 (12 oz.) can frozen lemonade concentrate
1 (8 oz.) container nondairy whipped topping
1 graham cracker crust

Combine milk and lemonade in large bowl, stirring to blend together
well. Fold in whipped topping. Pour mixture into crust. Cover and
refrigerate 1 to 2 hours before serving.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.