Worlds Easiest Lemonade Ice Cream Pie Recipes

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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
• In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.

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:

• 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 medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
• Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.

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.