April 10, 2010

Pink Lemonade Pie

Graham Cracker Crust (below)
1 quart vanilla ice cream, softened
1/2 can (12-ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed
Few drops of red food color, if desired
Lemon or lime peel, if desired

Make Graham Cracker Crust.

Mix ice cream, lemonade concentrate, whipped topping and food color in large bowl. Mound ice-cream mixture in crust.

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

Graham Cracker Crust:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted
3 tablespoons sugar

Heat oven to 375 F. Mix all ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown; cool.

Note: 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!

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.

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