Lemon Icebox Pie

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 14-ounce can sweetened condensed milk
• 1 6-ounce can frozen lemonade concentrate, completely thawed
• 8-ounce container whipped topping, thawed, divided
• yellow food coloring (optional)
• 1 prepared 9-inch pastry shell

Beat the softened cream cheese with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. It should be fluffy. Lower mixer speed to medium and gradually add the sweetened condensed milk, lemonade concentrate and food coloring (see Note, below).

Remove the bowl from the mixer, and gently fold in half of the whipped topping. Reserve remaining half for garnish.

Pour filling into a prepared pie shell, and chill for several hours until set. Serve pie with a dollop of whipped topping.

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Note: You only need 2 or 3 drops of food coloring, if you choose to use it. The result should be pale yellow -- not traffic light yellow.



Choice of pie shell is up to you. Here are links to our pie crust recipes:

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust