* 1 prepared 10″ pie crust
* 2 cans of Eagle Brand Condensed Milk
* 2 8-ounce packs of cream cheese
* 16 ounces of Cool Whip Topping
* 1 1/2 cups of 100% Concord Grape Juice Concentrate

Prepare a pastry shell and bake. Cool. With an electric mixer, beat together the Eagle Brand Milk and cream cheese until smooth, then beat in the grape juice concentrate. When, thoroughly mixed, fold in Cool Whip. (Filling should have the consistency of a refrigerator cheese cake.) Pour into pie shell and chill before serving.