We know summer is here when the lemonade pie, potato salad and devilled eggs start appearing! This pie is very easy to make. The creaminess of the vanilla ice cream and the tang of lemon is wonderful on a hot summer day.
1 can (6 fl. oz) lemonade frozen concentrate
1 pint vanilla ice cream, softened
3 1/2 cups (8 oz) thawed Cool Whip topping
1 9-inch graham cracker crust
1. Place concentrate in a large mixing bowl and beat about 30 seconds.
2. Gradually add ice cream and blend well. When you soften the ice cream make sure that you get it to the point where you are just able to mix through it. You do not want it too soft that it is liquid.
3. Fold in whipped topping. Pile mixture into the graham cracker crust and freeze until firm for at least four hours or overnight.
Note: If you use the store bought graham cracker crust, save the plastic top and use that as a cover for your pie when you place it in the freezer.
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