Pink Lemonade Pie

Graham Cracker Crust (below)
1 quart vanilla ice cream, softened
1/2 can (12-ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed
Few drops of red food color, if desired
Lemon or lime peel, if desired


Make Graham Cracker Crust.

Mix ice cream, lemonade concentrate, whipped topping and food color in
large bowl. Mound ice-cream mixture in crust.

Freeze about 4 hours or until firm. Let stand at room temperature a few
minutes before cutting. Decorate with lemon peel.

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted
3 tablespoons sugar

Heat oven to 375 F. Mix all ingredients. Press mixture firmly against
bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or
until light brown; cool.

Note: In a hurry? Pick up a ready-to-use graham cracker pie crust, and you
can whip up this pie in 10 minutes! Just freeze and enjoy!

Makes 8 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.