(Originally from Kraft Food and Family Magazine)
1/3 cup lemonade flavor drink mix
1/2 cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz) whipped topping, thawed
1 graham pie crust (6 oz)
Place drink mix in a large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. If mixture is too runny, freeze for about 10 minutes until thick enough to mound.
Spoon into crust. Freeze at least 4 hours or overnight, until firm.
Allow pie to stand at room temperature for about 15 minutes prior to serving, until it can be easily cut. Store leftovers in freezer.
8 servings
Thoughts and tips:
Make sure you use a presweetened lemonade powder (I used Countrytime) or this will be REALLY tart!
To soften the ice cream, place the carton in the refrigerator for about 15 minutes before you are ready to add it to the other ingredients.
An electric mixer is definitely helpful for this recipe to make sure everything is combined.
We all really really liked this-- the lemon was refreshing and not too overpowering.
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