Poppy Seed Lemon Pie

1 can (14 ounces) sweetened condensed milk
1/3 cup lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 tablespoon poppy seeds
10 to 12 drops yellow food coloring, optional

In a mixing bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.

Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving. Makes 6-8 servings.