1 can (6oz.) frozen lemonade (pink or regular, partially thawed)
1 pint (2 cups) vanilla ice cream, softened
1 tub (8oz.) Cool Whip, thawed
1 (6oz.) graham-cracker crumb crust
Beat lemonade in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust.
Freeze 4 hours or overnight until firm. Let stand at room temp. for 30 minutes or until pie can be cut easily. Garnish with strawberries; if desired. Enjoy!
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