Instructions

1. Defrost the Pink Lemonade Frozen Concentrate.
2. Make your cookie cups. You can use pie dough, rolled sugar cookie dough, Nilla Wafer pie crust mixture or graham cracker pie crust mixture. Press which even cookie cup dough you like best into a Mini Muffin pan. Bake the cookie cups in a 350 degree oven for 6-10 minutes depending on which type of cookie cup you are making. Let the cookie cups cool.
3. Pour a can of Sweetened Condensed Milk into a mixing bowl.
4. Add 1 cup (approximately ¾ of the can) of the melted Pink Lemonade Frozen Concentrate to the mixing bowl.
5. Stir the Condensed Milk and Pink Lemonade until it is thoroughly combined.
6. Add the whole 8 oz. container of Cool Whip to the bowl and gently fold the Cool Whip into the lemonade mixture.
7. Depending on the brand of Pink Lemonade you used, you might want to add a tiny bit of pink food coloring to the mixture to enhance the pink color of the lemonade mixture. [This step is optional!]
8. Spoon the Pink Lemonade mixture into the cookie cups.
9. Top the Pink Lemonade Cookie Cups with sprinkles.
10. Keep refrigerated until you are ready to serve.