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Ingredients
- 1 (6 oz.) can lemonade frozen concentrate
- 1 pt. vanilla ice cream, softened
- 3 1/2 c. Cool Whip
- 1 graham cracker crust
Method
- Place concentrate in large mixing bowl and beat 30 seconds. Gradually spoon in ice cream and blend.
- Fold in whipped topping, whipping until smooth.
- Freeze, if necessary, until mixture will mound.
- Spoon into crust.
- Freeze until firm, at least 4 hours. Store leftover in freezer.