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Yields: 16 servings
- 1 can frozen lemonade
- 1 can sweetened condensed milk
- Juice of 1 lemon (¼ cup)
- ¼ cup powdered sugar
- Whipped cream topping
- 2 (9-inch) pie shells, baked
Prick holes in un-cooked pie shells and bake according to package directions until golden brown (I baked mine for 12 minutes).
In medium mixing bowl combine lemonade, milk, lemon juice, and sugar until thoroughly combined.
Fold in whipped cream topping until mixed and smooth.
Pour mixture into cooked pie shells and chill in the refrigerator for 8 hours to overnight or until set.