1 (9-inch) graham cracker crust
1 can Eagle Brand condensed milk
1 (6 oz.) can frozen lemonade
1 (9 oz.) Cool Whip

Chill milk and beat well. Add lemonade right from freezer. Beat until very thick. Fold in Cool Whip. Pour into crust and refrigerate at least 2 hours. Will keep for a week. Garnish top with grated lemon. Good after a heavy meal.