It's winter in Michigan which means snow, ice and overall gloom. I have no business even thinking about lemonade because there is no heat to quench. Regardless I was randomly on the Betty Crocker website and ran across this simple recipe. Baking is not really my thing and this is great, refreshing and easy recipe. Now if the weather would just cooperate...
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted (USED BUTTER)
3 tablespoons sugar
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted (USED BUTTER)
3 tablespoons sugar
Lemonade Filling
1 quart (4 cups) vanilla ice cream, softened (USED HAGEN DAZ)
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired (OMITTED)
Grated lemon or lime peel, if desired (USED MEYER LEMON ZEST)
1 quart (4 cups) vanilla ice cream, softened (USED HAGEN DAZ)
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired (OMITTED)
Grated lemon or lime peel, if desired (USED MEYER LEMON ZEST)
1. Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
2. In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.
2. In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.
Posts
No comments:
Post a Comment