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Creamy Pink Lemonade Pie
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- #101962
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Graham Cracker Crust
1 1/2 cup finely crushed graham crackers
1/3 cup butter or margarine, melted
3 tablespoons sugar
Filling
1 quart vanilla ice cream, softened
1/2 can (12 ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounce size) frozen whipped topping, thawed
red food color, if desired
lemon or lime peel, if desired
directions
Make graham cracker crust (see below).
Mix ice cream, lemonade concentrate, whipped topping and a few drops food color in large bowl. Mound ice-cream mixture in crust.
Freeze for about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
For Graham Cracker Crust: Heat oven to 350 degrees F. Mix all ingredients. Press in bottom and up side of pie plate, 9 x 1 1/4 inches. Bake for 8 to 10 minutes or until golden brown. Cool.
cook's notes
You can use regular frozen lemonade concentrate and yellow food color instead of pink/red if desired.
added by
angelchef
nutrition data
Nutritional data has not been calculated yet.
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