Difference between revisions of "Lemonade Stand Pie"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 18: | Line 18: | ||
# Garnish with lemon slices if desired. | # Garnish with lemon slices if desired. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Ice cream pie Recipes]] | [[Category:Ice cream pie Recipes]] | ||
[[Category:Nondairy topping Recipes]] | [[Category:Nondairy topping Recipes]] | ||
[[Category:Ice cream Recipes]] | [[Category:Ice cream Recipes]] | ||
Revision as of 12:28, 31 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997.
- Contributed by Catsrecipes Y-Group
Ingredients
- ⅓ cup lemonade flavor drink mix
- ½ cup water
- 1 pint vanilla ice cream softened
- 8 ounces frozen whipped topping thawed
- 1 prepared graham cracker crumb crust
Directions
- Stir drink mix and water until dissolved.
- Beat lemonade mixture and ice cream in large bowl with electric mixer on low until blended.
- Gently stir in whipped topping until smooth then freeze until mixture will mound.
- Spoon into crust and freeze overnight.
- Let stand at room temperature 15 minutes before serving.
- Garnish with lemon slices if desired.
