Serves: 8
1. Bake crust as directed. Cool completely. Reserve about 2 tablespoons crumbs to sprinkle over top of pie if desired.
2. Mix ice cream, lemonade concentrate, whipped topping and food color in large bowl. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. (If pie has been frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly.) Store wrapped in freezer.
NUTRITION FACTS: 1 Serving: Calories 345 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 30mg Sodium 250mg Carbohydrate 45g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 16% Vitamin C 8% Calcium 8% Iron 2% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pink Lemonade Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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