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Ice Cream & Lemonade Dessert

Yield: 1 recipe

Ingredients and directions for this recipe

1/2 Gal vanilla ice cream
15 Wafer (4 part) graham
-crackers, crushed
3/4 c Sugar
6 tb Margarine, melted
1 cn Frozen pink lemonade
-concentrate

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 1/4 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

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See also:
Previous recipe Ice Cream "dressups"
Next recipe Ice Cream Angel Cake

Or try one of these recipes:
Crisp Butter Cookies
Pasta With Mushroom And Bacon Sauce