Pink Lemonade Pie
By Amanda Carl
1 can frozen, concentrated pink lemonade, thawed
1 large container of Cool Whip, divided (I used the fat free stuff)
1 graham cracker pie crust
Mix lemonade and half of the Cool Whip in a bowl. Pour into pie crust and freeze until solid (at least an hour or it is very soupy). After hardened, spread remaining Cool Whip over top and serve.