1 graham cracker pie crust
1-4 oz package of cream cheese
1-14 oz can Eagle Brand sweetened condensed milk
1-6 oz frozen concentrated lemonade
1/2 cup well drained crushed pineapple
3 1/2 cups Cool Whip, thawed

Beat cream cheese until light and fluffy. Beat in condensed milk and add lemonade. Then add pineapple. Fold in Cool Whip and spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature to softened a bit before cutting and serving. Store leftover pie in freezer. Recipe can be doubled. Can use frozen orange juice in place of lemonade. Can use light cream cheese.