CRUST:

1 1/4 c. graham cracker crumbs
1/3 c. firmly packed brown sugar
2 tbsp. all-purpose flour
1/3 c. melted butter

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 (6 oz.) can frozen pink lemonade concentrate, thawed
3 drops red food coloring
1 c. heavy cream
Lemon slices for garnish (optional)

Preparation: To prepare crust, in medium bowl, combine crumbs, brown sugar, flour and butter. Press into bottom and up sides of 9 inch pie plate. Chill 10 minutes.

For filling, in large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food coloring.

In chilled bowl, with chilled beaters, beat heavy cream until stiff peaks form. Fold whipped cream into lemonade mixture. Chill 30 minutes or until mixture mounds slightly when dropped from a spoon. Pour into crust. Freeze until firm, about 6 hours. About 10 minutes before serving, remove from freezer. Garnish with lemon slices, if desired. Serves 10.