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SUMMER LEMONADE PIE

Recipe Introduction


THIS RECIPE COMES FROM THE HOME COOKING MAGAZINE, AUGUST 2000 ISSUE.





List of Ingredients



• 6 OUNCE CAN FROZEN LEMONADE CONCENTRATE, PARTIALLY THAWED
  
• 2 CUPS VANILLA ICE CREAM , SOFTENED
  
• 8 OUNCE CONTAINER FROZEN WHIPPED TOPPING, THAWED
  
• 9" GRAHAM CRACKER PIE CRUST
  






Instructions



1. BEAT LEMONADE CONCENTRATE IN A LARGE BOWL ON LOW SPEED FOR 30 SECONDS. ADD ICE CREAM, 1 CUP AT A TIME, BEATING UNTIL WEL BLENDED. STIR IN WHIPPED TOPPING UNTIL SMOOTH.
   
   
2. SPOON INTO CRUST, MAKING A PRETTY TOP WITH A RUBBER SPATULA. FREEZE FOR 4 HOURS OR OVERNIGHT, UNTIL FIRM.
   
   
3. WHEN READY TO SERVE, LET STAND AT ROOM TEMPERATURE UNTIL PIE CAN BE SLICED WITH A KNIFE.
   
   
4. 6 SERVINGS