Thursday, May 23, 2019

Frozen Strawberry Lemonade Ice Cream Pie

2 graham cracker store bought crusts 9 inches
1 quart Breyers strawberry ice cream
8 oz pink lemonade concentrate , defrosted
2 cups whipped topping or freshly whipped cream
Additional whipped cream , to decorate
Fresh strawberries , to decorate

Preheat the oven to 350 F, and spray a pie pan with nonstick cooking spray.
Bake at pie crusts accordking to directions on package. Cool completely before filling.
Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.  Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
Pour the ice cream mixture into the pie crusts, and smooth it into an even layer. Freeze for at least 2 hours, until firm.  Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. Let the pie sit at room temperature for 10-15 minutes before serving.  Keep leftovers in the freezer.

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