It's definitely a hot day here, so time to dig out one of my favorite recipes for that.
Pink Lemonade Pie
1 8 or 9 in pre baked pie shell (or graham cracker crust)
1 8oz pkg. cream cheese, softened
1 14oz. can sweetened condensed milk, NOT evaporated milk
1 6oz. can frozen pink lemonade concentrate, thawed (I generally use the large 14 oz cans since I make a double recipe at one time)
few drops red food coloring, optional
1 4oz. container frozen non-dairy whipped topping, thawed
1/2 cup pink tinted coconut
In large mixing bowl, beat cheese until fluffy, gradually beat in sweetened condensed milk, then lemonade concentrate and food coloring if desired. Fold in whipped topping. Pour into pie shell. Chill 4 hrs or until set. Garnish with coconut. Refrigerate leftovers.
Works well with limade, raspberry lemonade and orange juice concentrate. Fun to experiment with different flavors!