A Wonderfully Refreshing Summer Dessert
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
In a bowl, combine graham cracker crumbs and melted butter. Pat into a large greased pie pan to form a crust. Chill or freeze until firm.
Filling:
1/2 gallon vanilla ice cream, softened
8 oz. frozen whipped topping, thawed to room temperature
6 oz. frozen lemonade concentrate
2 lemons
mint, for garnishing
Soften ice cream. In a large bowl, combine ice cream, whipped topping, lemonade concentrate, the juice and zest of 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices (from remaining lemon) and mint. Makes 8 servings.
Recipe Source: Stephanie Dansie (Thanks Steph!)
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