Lemonade

What can be more Summer than : Lemonade

Lemonade Ice Box

Pie: 1 : 9 inch Graham cracker crust

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate:

8 oz frozen whipped topping

In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and Pour into crust. Cover and refrigerate until set. E

Lemonade Cookies :

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda

• 1/3 cup thawed lemonade concentrate
• TOPPINGS:
• 1/2 cup thawed lemonade concentrate
• Additional sugar

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.
• Drop by rounded teaspoonfuls onto ungreased  baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.