Lemonade Stand Pie Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

Steps:

• 1. In large bowl stir together ice cream and lemonade concentrate. Fold in whipped topping. If necessary, freeze until mixture mounds when spooned. Spoon into crust.2. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

Steps:

• Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds.
• Spoon in ice cream, beat until well blended.
• Gently stir in whipped topping till smooth.
• Freeze, if necessary, until mixture will mound. spoon into crust.
• Freeze 4 hours or overnight,
• Let stand at room temperature.15 minutes or until pie can be cut easily.
• Garnish wish additional whipped topping, lemon slices and fresh mint leaves.

Steps:

• Stir drink mix and water in large bowl until dissolved.
• Add ice cream.
• Beat with electric mixer on low speed until well blended.
• Gently stir in whipped topping until smooth.
• Freeze, if necessary, until mixture will mound.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand at room temperature 15 minutes or until pie can be cut easily.
• Garnish with lemon slices.
• Store leftover pie in freezer.

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until well blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hrs. or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut.

Steps:

• 1. Beat concentrate in a large bowl on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended.
• 2. Gently stir in Cool Whip until smooth. If necessary, freeze until mixture will mound. Spoon into crust.
• 3. Freeze for at least 4 hours until firm. Let stand at room temperature 30 minutes or until pie can be easily sliced. Garnish with strawberries.