Wednesday, June 20, 2007

Pink Lemonade Pie

1 quart (4 cups) vanilla ice cream, softened
1/2-12 oz. can pink lemonade concentrate, thawed
1 4-oz. container frozen whipped topping, thawed
1 pre-made graham cracker crust

In a large mixing bowl, combine ice cream, lemonade, and whipped topping. Spread in the graham cracker crust. Freeze until firm (about 4 hours, depending on your freezer).

Optional garnish:
Piped whipped cream
Lemon or lime peel
Fresh raspberries
Fresh strawberries

1 comment:

Layton Sisters said...

whoa baby! this sounds sooo good! there are so may possibilities!