Beat lemonade concentrate in large bowl about 30 seconds. Gradually spoon in ice cream, blending well.
Gently stir whipped topping until smooth.
Freeze, if necessary, until mixture will mound.
Spoon into crust.
Freeze at least 4 hours or until firm. Let stand at room temperature or in refrigerator about 30 minutes or until pie can be easily cut.
Garnish with strawberries.
Makes 8 to 10 servings.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
Beat lemonade concentrate in large bowl for 30 seconds. Gradually scoop in ice cream; blend well. Gently stir in whipped topping until smooth. Freeze (if necessary) until mixture will mound. Spoon into crust. Freeze 4 hours, until firm. Let stand at room temperature or in refrigerator about 30 minutes or until pie can be easily cut. Garnish with strawberries. Store leftovers in freezer.
Beat lemonade for about 30 seconds.
Gradually spoon ice cream; beat until well blended.
Gently stir in Cool Whip until smooth.
If necessary, freeze until mixture will mold.
Spoon onto crust.
Freeze 4 hours or until firm.
Let stand at room temperature for 30 minutes.
Garnish with strawberries, if desired.
Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon ice cream and beat until well blended.
Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound.
Spoon into crust. Freeze 4 hours or overnight until firm.
Let stand at room temperature 30 minutes or until pie can be cut easily.
Garnish with strawberries, if desired. Store leftover pie in freezer.
Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds.
Spoon in ice cream, beat until well blended.
Gently stir in whipped topping till smooth.
Freeze, if necessary, until mixture will mound. spoon into crust.
Freeze 4 hours or overnight,
Let stand at room temperature.15 minutes or until pie can be cut easily.
Garnish wish additional whipped topping, lemon slices and fresh mint leaves.
Beat lemonade concentrate in large bowl for 30 seconds. Gradually spoon in ice cream, blending well.
Gently stir in whipped topping until smooth.
Freeze until well mounded if necessary.
Spoon into crust.
Freeze at least 4 hours until firm.
Let stand at room temperature or in refrigerator for 30 minutes or until pie can be easily cut.
Garnish with strawberries.
Makes 8 to 10 servings.
Stir drink mix and water until dissolved.
Beat lemonade mixture and ice cream in large bowl with mixer on low until blended.
Gently stir in whipped topping until smooth.
Freeze until mixture mounds, if necessary.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand at room temperature 15 mins. or until pie can be cut easily.
Garnish with lemon slices. Makes 8 servings.
Beat concentrate in large bowl with electric mixer on low speed, about 30 seconds.
Gradually spoon in ice cream; beat until well blended.
Gently stir in whipped topping until smooth.
Freeze until mixture will mound, if necessary.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand at room temperature 15 minutes or until pie can be cut easily.
Garnish with Citrus Twists and mint leaves.
Store leftover pie in freezer.
Makes 8 servings.
Stir drink mix and water in large bowl until dissolved.
Add ice cream.
Beat with electric mixer on low speed until well blended.
Gently stir in whipped topping until smooth.
Freeze, if necessary, until mixture will mound.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand at room temperature 15 minutes or until pie can be cut easily.
Garnish with lemon slices.
Store leftover pie in freezer.
Beat lemonade for 30 seconds in large bowl.
Gradually spoon in ice cream, blending well.
Gently stir in whipped topping until smooth.
Freeze until ready to eat.
Beat lemonade concentrate in large bowl about 30 seconds. Spoon in ice cream; beat until blended. Stir in whipped topping until smooth. Place in freezer, if necessary, for mixture to thicken. Spoon into crust. Freeze 4 hours or overnight.
Beat lemonade in large bowl.
Gradually spoon in ice cream, blending well.
Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound.
Stir drink mix and water until dissolved.
Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until blended well.
Stir in Cool Whip until smooth and mixed well.
Freeze this mixture until mixture mounds, then spoon into the pie crust.
br>Stir in pudding mix, lemonade and milk.
Cook and
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
t the end of the recipe! I end up using only
ack, let stand till cooled out.
This recipe has a beautiful
large pitcher. Pour the lemonade mixture over the ice. Garnish
Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
Fill ice cube tray with lemonade and freeze.
Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not \"water down\" the flavors.