1 9 inch baked pastry shell or graham cracker crust
1 8 oz.cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1 6 ounce can frozen pink lemonade concentrate, thawed
red food coloring (optional)
1 4 ounce container cool whip, thawed (1-3/4 cups)
1/2 cup pink tinted coconut*
In large mixer bowl, beat cheese until fluffy. Gradually beat in eagle brand milk until smooth. Stir in lemonade and food coloring if desired. Fold in cool whip. Pour into prepared pie shell. Chill 4 hours or until set, garnish with coconut. Refrigerate leftovers. I don’t use the coconut because I am not fond of coconut.
* To tint Coconut:
In small plastic bag or bowl, combine 1/2 cup coconut, 1/2 teaspoon water and 2 drops red food coloring; shake or mix well.