Lemonade Stand Pie
Lemonade Stand Pie
1 can (6 oz.) frozen concentrated lemonade or pink lemonade
2 cup (1 pint) vanilla ice cream, softened
3½ cups Cool Whip
1 prepared graham cracker crust (6 oz.)
Strawberries
Beat lemonade concentrate in large bowl about 30 seconds. Gradually spoon in ice cream, blending well. Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze at least 4 hours or until firm. Let stand at room temperature or in the refrigerator about 30 minutes or until pie can be easily cut. Garnish with strawberries. Makes 8 to 10 servings. Store leftover pie in freezer.