Prepare the graham cracker crust by combining the crumbs, sugar and butter.
Press the mixture into a pie plate.
Place the crust in the refrigerator while preparing the pie filling.
In a large bowl, combine the pink lemonade and condensed milk.
Add the lemon juice and cool whip.
Stir until smooth and creamy.
Pour the filling into the crust.
Place in the refrigerator for 2 hours.
Notes
I recommend tasting the pie filling before adding it to the crust, if it's too sweet for your taste, add an additional 1-2 teaspoons lemon juice to balance out the sweetness!