Ingredients for Pink Lemonade Ice Cream Pie With Variations
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3 ounces) melted butter
- ¼ cup granulated sugar
- 2 cups Cool Whip
- Frozen Pink Lemonade Concentrate
- Vanilla Ice Cream
- Red Food Coloring
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How to Make Pink Lemonade Ice Cream Pie With Variations
- Preheat oven to 375°F (190°C).
- Combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted butter, and ¼ cup granulated sugar in a medium bowl.
- Press crumb mixture firmly into the bottom and up the sides of two 9-inch pie plates.
- Bake for 10-12 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- In a large bowl, gently fold together 2 cups Cool Whip, 1 ½ cups pink lemonade (or variation), and 2 cups vanilla ice cream until just combined.
- Add pink food coloring (or yellow/green for variations), a few drops at a time, mixing until you achieve your desired color.
- Mound the ice cream mixture into the cooled pie crusts.
- Freeze for at least 4 hours, or until solid.
- Variation 1: Use 1 ½ cups yellow lemonade and yellow food coloring for a sunshine-y twist.
- Variation 2: Use 1 ½ cups limeade and green food coloring for a refreshing lime version.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
147g
Fat
63g
Carbs
15g
