- 1/2 (12-oz) can sugar-free frozen lemonade, thawed
- 1 (14-oz) can low-fat evaporated milk
- 1 (8-oz) container low-fat or fat-free whipped topping (such as Cool Whip), thawed
- Juice of 1 lemon
- 1 (9-inch) whole grain pie crust, baked
- 3 Tbsp slivered almonds, toasted
Directions:
1. Combine lemonade, milk, whipped topping, and lemon juice in a large mixing bowl. Beat for 1 minute with an electric mixer set on medium.
1. Combine lemonade, milk, whipped topping, and lemon juice in a large mixing bowl. Beat for 1 minute with an electric mixer set on medium.
2. Spoon into crust. Refrigerate for 2 hours.
3. Sprinkle with almonds and serve.
