Recipe: Pink Lemonade Pie

PINK LEMONADE PIE

1 can (6 ounces) frozen pink lemonade, thawed
1 can (14 ounces) sweetened condensed milk
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
Few drops of red food coloring
1 tub (12 ounces) frozen whipped topping, thawed
2 graham-cracker crusts (9-inch) or 1 graham crust, in the bottom of a 9- by 13-inch pan

Mix lemonade with milk; add pineapple, nuts and food coloring.

Fold in whipped topping. Pour into crusts or crust.

Chill 3 to 4 hours. Makes 16 servings.

Note: May also be frozen. Let stand at room temperature for a few minutes before serving if frozen.