Lemonade Stand Pie |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 can (6 oz.) frozen lemonade or pink lemonade concentrate | 1 pint vanilla ice cream | 1 tub (8oz.) non-dairy whipped topping |
| 1 prepared graham cracker crumb crust | strawberries (optional) | |
| 1 | Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. |
| 2 | Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound, Spoon into crust. |
| 3 | Freeze 4 hours or overnight until firm. Let stand at room temperature 30 minutes or until pie can easily be cut. |
| 4 | Garnish with strawberries, if desired. Store leftover pie in freezer. |