Pink Lemonade Pie Makes one (8- or 9-inch) pie No Bake, unless your crust is homemade ;) Ingredients 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 (6 oz.) can frozen pink lemonade from concentrate, thawed Few drops red food coloring 1 (4 oz.) container frozen whipped topping, thawed 1 (8 or 9-inch) baked pie crust 1/2 cup coconut, tinted pink
New York Cheesecake - This is the single best cheesecake I have ever had. I discovered this Jim Fobel’s cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who’ve had the good fortune to be served this slice of heavenly goodness.
Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.