Fresh from local fields to your favorite Farmers’ Markets, the season’s colorful fruits add a burst of flavors that light up every bite.
Photo by Dottie Rizzo
Ingredients
1 1/4 cups Graham
Cracker Crumbs
1/4 cup sugar
1/3 cup butter, melted
1 small can sweetened
condensed milk
Juice from one lemon
1 can frozen lemonade
12 oz Cool Whip
1/2 cup fresh blueberries
Preparation
In small bowl, stir together crumbs, sugar and melted butter.
Spread crumbs evenly in one large pie plate or two smaller pie plates and press onto bottom and sides.
Refrigerate for an hour or until firm.
Mix condensed milk and lemon
juice together.
Add frozen lemonade and Cool
Whip and mix well in electric mixer.
Place pie filling in graham cracker crust.
Refrigerate at least 4 hours.
Top with fresh blueberries.
