Serves: 8
Total Calories: 563

butter or margarine
2 cups ginger snaps crushed (about 45 1 1/2 -inch)
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese softened
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate thawed
1 cup whipped cream whipped

Lightly butter a 9-inch pie plate.

In a small bowl, combine crushed cookies and melted butter or margarine until well blended. Press mixture evenly against bottom and up sides of pie plate. Refrigerate while preparing filling.

In a large mixer bowl at low speed, beat cream cheese until fluffy. Gradually beat in condensed milk, then lemonade until smooth. By hand, fold in whipped cream. Mound into crust. Freeze at least 12 hours.

Place in refrigerator 1 hour before serving.

Note: For easier serving, set pie plate on a warm damp towel briefly before cutting.

"If desired, add a few drops of yellow food color to the mixture before folding in whipped cream."

Nutritional Facts:

Serves: 8
Total Calories: 563
Calories from Fat: 428

More Recipes from the Express Lane Recipes Cookbook:
Fluffy Lemonade Pie