Thursday, March 20, 2014

Lemonade Ice Cream Pie......

Spring is arriving today and Easter is not far behind. If you are looking for a yummy pie, give this one a try.  It has a cool, crisp, lemony flavor and is so creamy and smooth. What more can you ask from a dessert?
Graham Cracker Crust
Crust:
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 (6-oz) frozen lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Lemon 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. 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. 
Till next time.......

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