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Desserts - Lemonade Stand Pie

  • 1 (6-ounce) can frozen lemonade or pink lemonade concentrate, partially thawed
  • 1 pint (2 cups) vanilla ice cream, softened
  • 1 (8-ounce) container frozen topping, thawed
  • 1 prepared graham cracker crust

Additional frozen topping and lemon slices for garnish
Beat lemonade concentrate in large bowl with electric mixer on low speed for about 30 seconds. Spoon in ice cream and beat until well blended. Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound.
Spoon into crust. Freeze four hours or overnight. Let stand at room temperature for 15 minutes or until pie can be cut easily. Garnish with additional whipped topping and lemon slices.
Submitted By: Carolyn Devers
Montgomery Farmers Co-op
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