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2 (6 oz.) ready to fill graham cracker or shortbread pie crusts 1/2 gal. vanilla ice cream (French vanilla or vanilla bean flavor works best), softened 1 (12 oz.) frozen lemonade concentrate, thawed 1 (16 oz.) tub frozen whipped topping, thawed lemon slices and fresh mint (garnish) Place pie crusts in freezer. Put softened ice cream, lemonade concentrate and 3/4 of the topping into a large bowl. Stir until blended. Spread 1/2 into each pie crust. Top each with remaining whipped topping. Freeze until topping is firm, then cover airtight with foil or plastic wrap and freeze 4 hours or until hard. Serve with garnish. Yield: 6 to 8 pieces each pie. Makes 2 pies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |