- 2 - Pie Crusts - baked, shortbread, graham cracker, etc.
- 1 - 14 ounce can evaporated milk, refrigerated a few hours
- 1 - 12 ounce can lemonade, semi-frozen
- Whipped cream OR whipped topping, if desired
Whip refrigerated evaporated milk until light and fluffy (like whipped cream).
Gradually add lemonade, while mixing at high speed.
Quickly spoon into pie and tart shells.
Freeze for a few hours, or until firm
Serve with whipped topping if desired.
NOTE: Probably would be great even without the pie shells, and frozen in a bowl. Serve like ice cream or sherbet.