Thursday, July 3, 2008

Pink Lemonade Pie

This couldn't be simpler, and tastes so refreshing when it's hot outside.

1 pre-made graham cracker pie crust
1/2 gallon vanilla ice cream, softened
1/2 to 1 whole can of frozen pink lemonade concentrate, thawed
1 regular-size container of Cool Whip
red food coloring
fresh strawberries or lemon slices for garnish, optional
additional Cool Whip for garnish, optional

In a large bowl, combine the vanilla ice cream, the thawed lemonade concentrate (use the whole can if you like things lemony), the container Cool Whip, and a few drops of red food coloring (to make the mixture extra pink). Stir until smooth. Spread in pie crust, and freeze 4 hours or until firm (I usually let it freeze overnight). Right before serving, garnish with additional Cool Whip, strawberries, and lemon slices.

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