Lemonade Stand pie

• 1 can (6 oz) frozen lemonade or pink lemonade concentrate (partially thawed)
• 1 pint vanilla ice cream (abt 2 cups) softened
• 1 small tub COOL WHIP (8 oz)
• 1 graham cracker crust

Beat concentrate in a large bowl on low speed for about 30 seconds.  Gradually spoon in icecream and beat until incorporated.  Fold in the whipped topping until smooth and fluffy.  Don’t stir too much or the whipped topping will not hold its “whip”!  Spoon into pie shell. 

*if the mixture is too wet and not “fluffy” you can put it back in the freezer for a bit.  Not too freeze it, just long enough to make it firm enough to go in your shell pretty.

Freeze the filled shell for at least 4 hours.  Overnight is best.

When your ready to serve, let it set at room temp for about 30 minutes so you can slice it easily.

Garnish with strawberries or orange peel.

 

 

source: Clipping from Nana’s box