Marys Lemonade Pie Food

FROZEN LEMONADE PIE

Steps:

• Beat milk with a mixer.
• Add lemonade directly from freezer and beat until very thick.
• Fold in whipped topping.
• Pour into crust and freeze.
• Remove from freezer 30 minutes prior to serving.

AUNT MARY'S IMPOSSIBLE MEXICAN PIE

Steps:

• Heat oven to 400 degrees.
• Lightly grease 10 inch pie plate.
• Cook and stir ground beef and onion in 10 inch skillet until brown; drain.
• Stir in seasoning mix.
• Spread beef mixture in pie plate.
• Sprinkle with chilies and cheese.
• Beat remaining ingredients until smooth.
• Pour in pie shell.
• Bake 25 to 30 minutes.
• Let stand 5 minutes before cutting.
• Garnish with peppers and cheese.

CREAMY LEMONADE PIE

Steps:

• 1. Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
• 2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
• 3. Pour into crust; refrigerate 4 hours or until firm. Garnish if desired.

LEMONADE PIE (NO BAKE)

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.

MARY'S SUPER EASY LEMONADE PIE

Steps:

• Mix lemonade and milk together.
• Stir in 2 drops red food coloring and then fold in cool whip.
• Pour into the graham cracker crusts and refrigerate.

MARY'S LEMONADE PIE

Steps:

• Place the butter in saucepan - melt it. Add the coconut and brown. Pat into a 9 inch pie pan.
• Stir the gelatin with the cold water until dissolved. Then add the boiling water and sugar with the pink lemonade concentrate. Stirring until dissolved. Refrigerate until thick but not set up. Fold in the cool whip. Pour into the crust.
• Refrigerate until served.