Lemonade Icebox Pie

Ingredients:

1 graham cracker pie crust (store bought or use recipe below)
8 oz. cream cheese
1 can sweetened condensed milk
3/4 cup undiluted lemonade concentrate
1 tub whipped topping
yellow food coloring

In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in the sweetened condensed milk until blended. Beat in the lemonade concentrate and 2-3 drops yellow coloring. Fold in whipped topping. Pour into crust, cover and refrigerate until set (1-2 hours).
*NOTE: If you make the graham crust yourself, you have to let it cool completely before adding the lemonade filling, otherwise it will melt everywhere... Not good!

Graham Cracker Pie Crust:
8 Graham crackers, crushed
2 Tbsp. packed light brown sugar
1/4 cup butter melted

Preheat oven to 325 degrees. in a medium bowl combine the graham cracker crumbs and the brown sugar. Gradually add the melted butter, stirring until well mixed. Press into the bottom and sides of an ungreased 9 inch pie dish. Bake 5-6 minutes. Remove from oven and allow to cool before filling.

Brownie Berry Pizza

1 package fudge brownie mix

1 tsp almond extract

1/3 cup sliced almonds

1 package plain cream cheese (8 oz.)

1 tub whipped topping

1 tbsp sugar

1 tsp vanilla extract

1 lemon for zesting

Fresh mixed berries

Prepare brownie batter according to package directions adding almonds and extract. Spread onto well greased 14 inch pizza pan or rectangle baking sheet.

Bake at 375 degrees for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, sugar, vanilla, and 1 tsp of lemon zest until smooth and creamy. Fold in whipped topping. Spread over cooled crust to within 1/2 inch of edges. Top with berries and additional lemon zest. Refrigerate for 2-3 hours before serving.