1 (9 inch) prepared graham cracker crust
1 (7 ounce) can evaporated milk
1/4 cup heavy cream
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
2 (8 ounce) packages pink lemonade mix
1 recipe pastry for a 9 inch double crust pie
1 (9 inch) prepared graham cracker crust
In a large saucepan, combine the evaporated milk, whipped topping, and lemonade; cover, and steam for about 2 minutes. Remove pan from heat, and pour into a large serving bowl. Chill in refrigerator.
Fold lemonade into lemonade sauce in large bowl until well mixed. Pour over pie in large bowl; allow to cool.
Place whipped topping in small bowl. On a cutting board, fold whipped topping to fit crust. Place lemonade wedge on top of lemonade, covering completely.
Press whipped topping onto crust and refrigerate until firm. Place crust in refrigerator overnight until set.
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