Lemonade Stand Pie

Submitted by: Amber Moeller

Makes: 8 servings

  • 1 can (6 oz) frozen lemonade concentrate, partially thawed
  • 1 pint vanilla ice cream, softened
  • 1 tub (8 oz) Cool Whip (non-dairy) topping, thawed
  • 1 prepared graham cracker crust

Beat concentrated lemonade in a large mixing bowl with electric mixer on low speed for about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir whipped topping in until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Freeze 4 hour or overnight until firm. Let stand at room temperature 30 minutes or until pie can be cut easily before serving.

Garnish with strawberries, if desired. Freeze leftovers.


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