pies and pastries
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
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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, 9×1 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.
