Tuesday, June 24, 2008

Summer dessert

Pink Lemonade Pie
(adapted from kraft.com)

  • 6 oz. frozen Pink Lemonade concentrate, thawed
  • 1 tub (8 oz) Cool Whip
  • 2 cups vanilla ice cream (can be low-fat), softened
  • 1 graham cracker pie crust
  • few drops red food coloring (makes it look better!)
  1. Mix ice cream and concentrate with a mixture until smooth.
  2. Fold in cool whip and food coloring.
  3. Pour into pie crust.
  4. Freeze until firm.
The perfect tart summer treat. Easy to make and good!

A great variation:

1 can raspberry lemonade concentrate
2 cups raspberry sherbet (Walmart brand is great)
8 oz cool whip (lite)
2 graham cracker crusts, or 1 13x9 pan with crushed graham crackers and 1/4 cup melted butter mixed in

Mix concentrate with sherbet in mixer or stir until well-blended. Fold in whipped topping. Pour in graham cracker crust. Freeze! Take out to thaw 10 minutes before serving. So good!

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