Katie's KLipBoard

Pink Lemonade Pie

This is really good--I made this last summer and plan to make it again soon! Be warned, though, the lemonade does give it a kick!

Prep Time: 30 min

Start to Finish: 4 hr 30 min

Makes: 8 servings

Graham Cracker Crust (Save time & just buy a pre-made crust at the store!)
1 1/2	cups finely crushed graham crackers (20 squares)
1/3	cup butter or margarine, melted
3	tablespoons sugar
Filling
1	quart (4 cups) vanilla ice cream, softened
1/2	can (12-oz size) frozen pink lemonade concentrate, thawed
1	container (4 oz) frozen whipped topping, thawed
	Red food color, if desired
	Lemon or lime peel, if desired

Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.

Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.