Ice cream & lemonade dessert
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Gal vanilla ice cream | |
| 15 | Wafer (4 part) graham crackers, crushed | |
| ¾ | cup | Sugar |
| 6 | tablespoons | Margarine, melted |
| 1 | can | Frozen pink lemonade concentrate |
Directions
Remove the vanilla ice cream from the container and place in a large bowl on the counter to soften.
While the ice cream softens, prepare the graham crust as follows: In a bowl, combine the graham cracker crumbs, sugar, and melted margarine and mix well.
In a 13- x 9-inch pan, press all but ¼ cup of the crust mixture.
Bake in a preheated, 350 degree F. oven for about 10 minutes. Allow the crust to cool and then place it in the freezer.
When the ice cream is soft (but NOT melted), add the can of lemonade concentrate and mix thoroughly. Spread the ice cream/lemonade mixture over the cooled graham cracker crust and sprinkle the reserved crumbs over the top. Cover and return to the freezer for several hours.
Cut the pie into squares and serve when firm.
Recipe: Keith Bergman on AT&T's Interchange : Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 19 Jul 95
Submitted By HERMAN KELLY On 07-20-95