Monday, May 27, 2013
Pink Lemonade Pie
This is a easy, no bake, refreshing dessert for summertime! Even better, it only requires 4 ingredients:
1 can (6 ounce) of frozen lemonade or pink lemonade concentrate, partially thawed
1 pint of vanilla ice cream (2 cups) softened
1 8 ounce tub of Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust, 6 ounces, such as Keebler
1. Beat the concentrate in a large bowl about 30 seconds. Gradually spoon in the ice cream, beating until blended. Fold in the cool whip, and blend till smooth. Spoon the mixture into the pie crust.
2. Freeze the pie at least 4 hours, or overnight. Let stand 20-30 minutes at room temperature to make cutting and serving easier.
3. Garnish with additional whipped cream, lemon slices, or strawberries.
Makes 8 servings (small slices)