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Cook'n with Betty Crocker 
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Pink Lemonade Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pink Lemonade Pie recipe on the web!!For yellow lemonade pie, replace pink lemonade concentrate with regular lemonade concentrate and add a few drops of yellow food color. Graham Cracker Crust (see recipe) 1 quart (2 pints) vanilla ice cream, softened _ (6-ounce) can frozen pink lemonade concentrate, thawed _ (4-ounce) container frozen whipped topping, thawed Few drop red food coloring, if desired 1. Bake crust as directed. Cool completely. Reserve about 2 tablespoons crumbs to sprinkle over top of pie if desired. 2. Mix ice cream, lemonade concentrate, whipped topping and food color in large bowl. Mound ice-cream mixture in crust. 3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. (If pie has been frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly.) Store wrapped in freezer. NUTRITION FACTS: 1 Serving:; Calories 345 (Calories from Fat 155); Fat 17g (Saturated 6g); Cholesterol 30mg; Sodium 250mg; Carbohydrate 45g (Dietary Fiber 0g); Protein 3g % DAILY VALUE:; Vitamin A 16%; Vitamin C 8%; Calcium 8%; Iron 2% DIET EXCHANGES:; Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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