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Ice Cream Cake

Yield: 16 Servings

Ingredients and directions for this recipe

2 1/2 c Graham cracker crumbs
1/2 c Sugar
1/2 c Margarine, melted
1/2 ga Vanilla ice cream, softened
12 oz Pink lemonade, frozen
-concentrate, thawed

Mix crumbs, sugar and margarine in bowl. Press mixture in bottom of a 9x13
inch pan, reserving a small amount to sprinkle on top. Mix ice cream and
pink lemonade and spread on crust. Sprinkle with remaining crumbs and
refreeze.

See also:
Previous recipe Ice Cream Bonbons
Next recipe Ice Cream Cake #1

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