1 graham cracker pie crust
1 can Eagle sweetened condensed milk
1 (6 oz.) can frozen lemonade
1 (12 oz.) whipping cream (1 1/2 cups)

Beat Eagle Brand milk with mixer for one minute. Add lemonade right from freezer. Beat until it becomes real thick. Whip 12 ounce cream until peaks stand alone. Fold cream into lemon mixture. Pour into crust and refrigerate at least 4 hours.