Pink Lemonade Pie

We got back from our month in the mountains on Saturday evening.  When we left Twilight on Saturday morning at 6:30 am, it was 56 degrees.  When we arrived in Charleston 14 hours and 40 minutes later at just after 9 pm, 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!!