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| 1 1/2 | cups finely crushed graham crackers (20 squares) |
| 1/3 | cup butter or margarine, melted |
| 3 | tablespoons sugar |
|
| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel. |
|
| 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! |
|
| For yellow lemonade pie, replace pink lemonade concentrate with regular lemonade concentrate, and add a few drops of yellow food color. |
Nutrition Information:
360 ( 170 ); 19 g ( 7 g); 30 mg; 230 mg; 45 g ( 1 g); 3 g 12 %; 2 %; 10 %; 2 %