Lemon Cream Pie

Ingredients

8 oz. - Cool Whip
1 14 oz. can - Sweetened Condensed Milk
1/2 can - Lemonade Concentrate
Zest of 1 Lemon
1 1/2 Cup - Finely Crushed Graham Cracker
6 Tblspoons - Melted Butter or Margarine
1/3 Cup - White Sugar
1 Disposable Aluminum Pie Plate (8 or 9 inch)

Preparations

Preheat oven to 375 degrees. While preheating, mix well your graham cracker, melted butter, and white sugar in a medium sized mixing bowl, then line the entire inside of the pie plate... even the sides. Once the oven is heated, place the pie plate in for about 7 minutes. Place aside to cool (refrigerator is a good place) and start working on your Lemon Cream. In a large mixing bowl, stir together your Cool Whip, Lemon Zest, and Lemonade Concentrate. Stir in your Condensed Milk until everything is evenly proportioned. Pull out the pie plate, pour in the Lemon Cream, spread the top so it is even, and let sit in the freezer for about 1 hour.

*note - Orange-sicle (or Dreamsicle) Pie can be done exactly the same way except replace the lemon zest with orange zest and the lemonade concentrate with orange juice concentrate.

**note - The reason I use half of the can of concentrate and zest is because any more of the concentrate will make it soupy. You want it to keep its form while maintaining a punch of lemon flavor (where the zest comes in). Have fun with this recipe and enjoy!