We got back from our month in the mountains on Saturday evening. When we left Twilight on Saturday morning at 6:30am it was 56 degrees. When we arrived in Charleston 14 hours and 40 minutes later at just after 9pm, it was 86 degrees. We had only been gone for 30 days, but that heat and humidity hit me something fierce. I know I should be more used to it, but holy smokes Batman- it is hot down here. We had such fabulous weather in the Catskills that I am sure the atmosphere will cooperate and cool fall weather is just around the corner 🙂 Fortunately one of my best girlfriends has a place very close by with a pool, and she has invited a few of us over tomorrow night for some pool/girl time. To show my wondrous appreciation for her very nice cold relaxing pool, I thought I should bring something special to eat. But then I thought about standing in the kitchen with the oven on and cooking and chopping and sweating, and I got so upset at my friend for inviting me to her pool, but then I thought about the pool again and how nice it is, and realized how ridiculous I was being. So instead of cooking, I found a super awesome, super easy recipe for Pink Lemonade Pie that should be a perfect pairing with a frosty cold beverage, wonderful friends, and a great pool. By the way, I love my friend and if she wanted me to slave away in the kitchen I would, but I think she will be very happy with this instead!
Pink Lemonade Pie
Ingredients:
1 can sweetened condensed milk
1 can frozen pink lemonade concentrate, thawed
1 container Cool Whip (thawed)
2 prepared graham cracker crusts
Directions:
In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.
How easy is that!!
