From the kitchen of Kay Putano. I found this recipe on a
container of Cool Whip.
Beat in a large bowl for 30 seconds:
6 oz can frozen lemonade concentrate, partially thawed
Gradually spoon in:
2 c vanilla ice cream (1 pint), softened
Gently stir in:
3 1/2 c Cool Whip, thawed
Freeze if necessary, until mixture will mound.
Spoon filling into a graham cracker crust.
Freeze 4 hours or until firm.
Let stand at room temp or in the refrigerator for 30 minutes
or until pie can be easily cut. Garnish with strawberries.
Makes 8 - 10 servings.
Store in freezer.
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