Pink Lemonade Squares

1. 1

   Thaw lemonade.

2. 2

   Line a 9x13 baking dish with wax paper (leave some overhang).

3. 3

   Scoop ice cream into a large bowl and let soften 10-20 minute.

4. 4

   Stir crumbs with sugar, then stir butter in with fork.

5. 5

   Mix evenly and press into baking dish and put in freezer while preparing filling.

6. 6

   When ice cream has softened add lemondae into same bowl and mash/stir until just blended.

7. 7

   (the recipe doesn't say to, but i think at this point i'm going to fold in 3/4 cup of the raspberrie -- the recipe originally only uses them for garnish).

8. 8

   Remove base from freezer and spoon in ice cream mix.

9. 9

   Cover with plastic wrap and freeze overnight.

10. 10

    When ready, cut into squares and garnish with raspberries.

11. 11

    *Note: If prepared in a foil baking pan, cover with plastic wrap and then tin foil and it will keep in the freezer up to 2 weeks.

* Per serving · 4 servings · Values may vary.