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|
|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.
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