Carrot Ice Cream Pie

1. 1

   In small bowl combine graham cracker crumbs and brown sugar; stir in butter.

2. 2

   Press onto bottom and up the sides of an ungreased 9-inch pie plate.

3. 3

   Refrigerate 30 minutes.

4. 4

   Meanwhile, place lemonade concentrate, carrots and sugar in food processor or blender; cover and process until carrots are finely chopped and mixture is blended.

5. 5

   Transfer to a bowl and stir in ice cream until well blended.

6. 6

   Pour into crust; cover and freeze for 8 hours or overnight.

7. 7

   Remove from freezer 15-20 minutes before serving. Yield:

8. 8

   6-8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.