Lemonade Stand Pie Recipes

Steps:

• Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds.
• Spoon in ice cream, beat until well blended.
• Gently stir in whipped topping till smooth.
• Freeze, if necessary, until mixture will mound. spoon into crust.
• Freeze 4 hours or overnight,
• Let stand at room temperature.15 minutes or until pie can be cut easily.
• Garnish wish additional whipped topping, lemon slices and fresh mint leaves.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

Steps:

• Stir drink mix and water in large bowl until dissolved.
• Add ice cream.
• Beat with electric mixer on low speed until well blended.
• Gently stir in whipped topping until smooth.
• Freeze, if necessary, until mixture will mound.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand at room temperature 15 minutes or until pie can be cut easily.
• Garnish with lemon slices.
• Store leftover pie in freezer.

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

Steps:

• Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
• In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
• Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
• Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

Steps:

• 1. Beat concentrate in a large bowl on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended.
• 2. Gently stir in Cool Whip until smooth. If necessary, freeze until mixture will mound. Spoon into crust.
• 3. Freeze for at least 4 hours until firm. Let stand at room temperature 30 minutes or until pie can be easily sliced. Garnish with strawberries.

Steps:

• Place drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.