1 (20 ounce) can frozen lemonade concentrate
1/4 cup lemon zest
1/2 teaspoon cream of tartar
2 tablespoons lemon juice
1 (3 ounce) package instant vanilla pudding mix
2 (8 ounce) containers frozen whipped topping, thawed
This recipe has been around for as long as chocolate cherry pie crusts. I know it's tempting; let's just say you wish you could put on your favorite rose or lemonade.
Blend chilled lemonade concentrate with lemon zest and lemon cream and whipped topping. Pour mixture into pie shell while still in chilled form. Refrigerate for at least 8 hours before removing from oven.