From the kitchen of Tina Goodwin, Pierce City, Missouri
What you'll need
- 3/4 cup milk
- 2 3.5-oz. pkgs. vanilla instant pudding
- 1 6-oz. can frozen lemonade concentrate
- 1 8-oz. tub whipped topping
- 1 graham cracker piecrust
How to make it
- In large bowl, mix milk, pudding and frozen lemonade concentrate. Stir in whipped topping. Beat with a blender on medium speed until smooth. Mixture will be thick.
- Spoon into piecrust and refrigerate for 1 hour.