This recipe comes courtesy of Tina and would be the perfect complement to any Easter meal. Hope you enjoy!
6-oz. can frozen lemonade concentrate
1 pint vanilla ice cream, softened
Yellow food coloring, if desired
8-oz. Cool Whip, thawed
1 graham cracker pie crust
Place lemonade concentrate in large mixing bowl and beat about 30 seconds.
Gradually spoon in ice cream and blend.
Fold in Cool Whip and add food coloring (if desired).
Whip until smooth.
Freeze, if necessary, until mixture will mound.
Spoon into pie crust.
Freeze until firm, at least 4 hours.
Store any leftover pie in freezer.
No comments:
Post a Comment