We continue to have triple digit temperatures this summer.(bad thing). But (good thing) that means that I am getting to try out some new recipes and discovering some really good ones. I decided to try the recipe below to serve for my bunco group. Since it is summer and so many are out of town, we only had 2 tables. The last time I had friends over for Mexican Train, I fixed a LIGHT KEY LIME PIE and my husband was disappointed that I cut the pie into 6 pieces (number playing) and he didn't get any. I decided to make two pies this time so I wouldn't have to cut the pieces so little and then that means he will get a piece. I already had the ingredients and since the frozen pink lemonade I had was 12-oz, it was easy to do.
FROZEN PINK LEMONADE PIE
GRAHAM CRACKER CRUST:
2 cups low-fat graham cracker crumbs
1/4 cup sugar ( 2 T truvia)
7 Tablespoons light margarine
Combine and spread in a pie plate and bake for 7 - 8 min in a oven preheated to 350 degrees. Cool completely.
1 14-oz fat free sweetened condensed milk
1 8-oz no-sugar-added Cool Whip
1 6-fluid oz. frozen pink lemonade concentrate, unthawed
Add sweetened condensed milk and Cool Whip together by gently folding until combined being careful to keep the mixture light & fluffy.
Add the frozen pink lemonade concentrate and continue to fold til combined. Avoid letting the mixture get too liquid-y.
Spoon into pie crust and place in freezer to chill overnight.
Remove 10 minutes before you are ready to serve.
(In my haste to get this pie made for the gathering, I used a 6-oz purchased graham cracker crust. Next time I will make sure I allow enough time so that I can make my own crust and control the ingredients I put in it. I have recently seen a pin on Pinterest for making your own sweetened condensed milk. I am anxious to try it. If it works, I will finally have my fat-free, sugar-free sweetened condensed milk because I will substitute truvia for the sugar. Will let you know if it works.)