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| 1 1/2 | cups finely crushed graham crackers (20 squares) |
| 1/3 | cup margarine or butter, melted |
| 3 | tablespoons sugar |
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| 1 | quart (4 cups) vanilla ice cream, softened |
| 1 | can (6 ounces) frozen lemonade concentrate, thawed |
| Few drops yellow food color, if desired |
| Grated lemon or lime peel, if desired |
| 1. | Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes. |
| 2. | In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
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| 3. | Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer. |
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| For pink lemonade pie, replace lemonade concentrate with pink lemonade concentrate, and add a few drops of red food color. |
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| Spray a metal spoon with cooking spray, and use the back of the spoon to press the crumb mixture into the pie plate.
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| In a hurry? Pick up a ready-to-use graham cracker pie crust, and you can whip up this pie in 10 minutes! Just freeze and enjoy! |
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| Keep an extra pie in the freezer for unexpected guests.
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Nutrition Information:
335 ( 145); 16g ( 6g, ncg); 30mg; 240mg; 45g ( 0g, ncg); 3g 16%; 8%; 8%; 2% nc ; nc nc