Pink Lemonade Pie

Pink Lemonade Pie
When it’s hot outside, cool off inside with refreshing frozen lemonade--pie, that is! This treat combines frozen lemonade concentrate with vanilla ice cream and whipped topping for one cool pie. This pie comes from Betty Crocker and it is very refreshing without being too sweet or too rich.


Prep Time:30 min
Start to Finish:4 hr 30 min
Makes:8 servings

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

Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired

Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.

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

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 230 mg; Total Carbohydrate 45 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 10

Time Saver
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!