Pink Lemonade Dessert

60 crushed ritz crackers
1/2 cup melted margarine
1/4 cup powdered sugar

Mix for crust, pat 1/2 in 9 x 13 cake pan and reserve the rest of the crumbs for topping.

Mix:
1 can sweetened condensed milk (I used the fat free)
1 (8 oz) cool whip (I used the cool whip free)
6 ounces of pink lemonade concentrate (don't add any water, just thaw and use)

Pour on crust. Top with reserved crumbs. Refrigerate for a couple hours before serving.