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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Lots of lemony flavor is packed into the refreshingly simple dessert. Try making it with pink lemonade concentrate and red food coloring. Janet Briggs Ingredients:
3/4 cup graham cracker crumbs |
2 tablespoons plus 2 teaspoons butter, melted |
2 tablespoons sugar |
filling: |
1/3 cup thawed lemonade concentrate |
2 drops yellow food coloring, optional |
1 cup vanilla ice cream, softened |
1-3/4 cups whipped topping |
grated lemon peel, optional |
Directions:
1. In a small bowl, combine the cracker crumbs, butter and sugar; blend well. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually blend in ice cream. Fold in whipped topping. Spoon into crust. Freeze until firm, about 2 hours.
3. Remove from freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan. Garnish with lemon peel if desired. Yield: 6 servings.
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