1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) can frozen pink lemonade concentrate, thawed
Few drops red food coloring (optional)
1 c. heavy cream, stiffly whipped
1 graham cracker crust

In a large bowl, beat cream cheese until fluffy; beat in milk, lemonade, and food coloring. Gently fold in whipped cream. Chill 30 minutes or until mixture mounds slightly when dropped by spoon. Turn into graham cracker pie crust; smooth top. Freeze 6 hours or until firm.

Remove from freezer 10 minutes before serving. Garnish with additional whipped cream. Return leftovers to freezer.