Pink Lemonade Ice Cream Pie Recipes

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:

• Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. If you want to give it a brighter pink color, stir in a little bit of pink food coloring. Pour half into each pie crust. Cover and freeze at least an hour before serving.

Steps:

• Place piecrusts in freezer. Put softened ice cream, lemonade concentrate and ¾ of the Cool Whip into a large bowl. Stir until blended. Spread half in each piecrust. Top each with remaining Cool Whip. Freeze just until Cool Whip is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until hard. Serve garnished with lemon slices and mint, if desired.

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Steps:

• Preheat oven to 375°F.
• Combine graham cracker crumbs, butter and sugar.
• Press crumb mixture into two 9-inch pie plates.
• Bake 10 minutes; cool.
• Combine Cool Whip, lemonade and ice cream.
• Add a few drops of food coloring at this time (if using), mixing well, until you get the desired color.
• Mound mixture into pie crusts.
• Freeze for at least 4 hours.
• Variation 1: Use yellow lemonade and yellow food coloring.
• Variation 2: Use limeade and green food coloring.

Steps:

• Stir the lemonade mix with the water until dissolved.
• Add the ice cream and stir until smooth (like the consistency of Cool Whip).
• Add the Cool Whip and stir until combined.
• Pour into the pie shell and freeze at least 4 hours.

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:

• In a large bowl, beat cream cheese until smooth. Beat in lemonade and food coloring if desired. Fold in whipped topping., Spoon into pie crust. Freeze for at least 20 minutes. Remove from the freezer 10 minutes before serving. Garnish with lemon and additional whipped topping if desired.