1 6 oz frozen lemonade

1 graham cracker crust

1 box 4 serving size vanilla instant puddding

1 box 4 serving size lemon instant pudding

1 8 oz cool whip

1 3/4 cup whole milk

In large bowl mix together both puddings and milk for about 2 minutes. Add thawed lemonade and whisk together until pudding is thick. Next, fold in thawed cool whip into the pudding mixture. Save some cool whip for topping of pie. Scoop pie mixture into graham cracker crust.

Garnish pie with

Cool whip, lemons, rasberries and mint leaves

Refrigerate pie for 4 hours.

Enjoy. So refreshing and delicious….