2 deep shell graham cracker pie shells
1 can Eagle Brand milk
1 sm. can frozen lemonade
1 (9 oz.) carton Cool Whip

Thaw lemonade and mix with the condensed milk. Stir slowly until thickened. Add half of Cool Whip to mixture and fold in. Divide into the 2 shells; top with the other half of Cool Whip, like meringue. Let chill for about 2 hours.

Each pie serves 6 to 8 slices. Cover with plastic cover and refrigerate leftover pie.