Member Fun
Those of you with us at our September Garden Party remember Linda Stuart's yummy Frozen Lemonade Pie. Linda was kind enough to share this recipe with the group!
Frozen Lemonade Pie
From Kraft Food and Family magazine, summer 2007
(submitted by Linda Stuart)
1/3 cup powdered lemonade mix
½ cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz.) Cool Whip, thawed
1 ready to use graham cracker pie crust
Place drink mix in a large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with mixer on low speed until well blended. Gently stir in Cool Whip. Freeze, if necessary, until mixture is thick enough to mound. (I have never had to do this.) Spoon into crust. Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature until pie can be easily cut.
I used low fat Cool Whip for the AAUW meeting, and I didn’t think it tasted as rich as the regular Cool Whip. Still, it must not have tasted too bad! Enjoy, ladies!