This recipe has been around for a long time. I love to serve it at family parties in the Summer. And it is super easy.
(2) 9 inch prepared graham cracker pie crust
(2) 1.5 quart vanilla ice cream
12 oz. concentrated pink lemonade
red food coloring (optional)
Soften ice cream and lemonade by bringing it out of the freezer for about 15 minutes. In a large mixing bowl(I use my Kitchen Aid), mix ice cream and the concentrated juice until well blended and smooth. Add food coloring if desired. Pour into each pie crust and level the top. Freeze for 6 hours or overnight. You will not need to pull it out of the freezer in advance. It will be soft enough to cut through because of the pink lemonade.
Cook's Note: You could make this with a 9 x 13 rectangle, but I like the presentation better in a round pan.
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I haven't had this in years. It is so easy and WAY yummy!!
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