Lemonade Stand Pie

1. 1

   Beat concentrate in large bowl with electric mixer on low speed about 30 seconds.

2. 2

   Gradually spoon in ice cream; beat until well blended.

3. 3

   Gently stir in whipped topping until smooth.

4. 4

   Freeze until mixture will mound, if necessary.

5. 5

   Spoon into crust.

6. 6

   Freeze 4 hours or overnight until firm.

7. 7

   Let stand at room temperature 15 minutes or until pie can be cut easily.

8. 8

   Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired.

9. 9

   Store leftover pie in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.