|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
Results 1 - 10 of 35 for lemon cool whip pie
Result Page: 1
Mix all ingredients and pour into crust and chill.
Mix together all ingredients. Pour into 2 (9") baked pie shells. Refrigerate before serving.
Mix lemon juice and condensed milk until thick. Add Cool Whip and place in pie shell. Refrigerate.
Defrost lemonaid and add to Eagle Brand milk. Blend in the Cool Whip. Put in the graham cracker pie crust and refrigerate until it is served.
Combine milk and lemon juice. Stir in Cool Whip and mix well. Add fruit cocktail and nuts. Fold in pie filling and chill.
Mix all ingredients. Place in pie shell. Put in refrigerator for 2 hours. Then eat.
Mix first layer ... Third layer: Prepare pie mix as directed ... of sugar; let cool. Pour over ... and chill. Spread Cool Whip on top. Keep refrigerated.
Beat lemonade while little frozen. Add ice cream slightly thawed. Then add Cool Whip and coloring. Blend. Put in crust. Freeze 4 hours. Delicious!
Stir together Eagle Brand milk and lemon juice until well ... crust. Freeze 5 hours or until set. Let stand 30-40 minutes before serving. Garnish as desired.
Drain oranges and pineapple. Add lemon juice, milk and Cool Whip. Mix together and pour into pie shells. Freeze 1/2 hour. Makes 2 pies.
Result Page: 1
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