Thanks to Amelia for sharing this recipe.
Ingredients:
- 1 small can (6 ounces) frozen lemonade concentrate, thawed just a bit
- 2 cups softened vanilla ice cream
- 1 tub whipped topping, thawed
- 1 graham cracker crust
Preparation:
Beat lemonade concentrate in large bowl on low speed with electric mixer for about 30
seconds. Add ice cream 1 cup at a time, beating until well blended. Stir in whipped topping
until smooth. Spoon into crust, swirling with a spatula to make a pretty top. Freeze 4 hours or
overnight. Let stand at room temperature for a few minutes, until pie can be sliced with knife. Enjoy by your pool on a hot summers day!
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