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Lemonade Ice Cream Pie dessert for parties
Makes 2 pies
Two – 6oz ready-to-fill graham cracker pie crusts
½ gallon Breyer's vanilla ice cream
1 12-oz can frozen lemonade concentrate, thawed
1 16-oz tub frozen whipped topping, thawed
Lemon slices and fresh mint for garnish
1.Place pie crusts in the freezer
2.Put softened ice cream, lemonade concentrate and ¾ of the whipped topping into a large bowl. Stir until blended. Spread ½ in each pie crust.
3.Top each with remaining whipped topping. Freeze just until topping is firm, then cover airtight with foil or plastic wrap.
4.Freeze 4 hours until hard.
5.Serve garnished with lemon slices and mint.
|Jennifer Mathes, Ph.D.|