Lemonade Ice Cream Pie From The Gooseberry Patch Recipes

LEMONADE ICE CREAM PIE FROM THE GOOSEBERRY PATCH

Steps:

• Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
• Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
• Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
• Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
• Turn OFF the oven--it's hot enough, don'tcha think?.
• Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
• With the whip, gently mix and gradually increase the speed until well-incorporated.
• Pour into cooled crusts.
• Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
• Freeze overnight; cover with plastic.
• Garnish (or not) with lemon slices or mint sprigs.
• SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
• Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
• Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
• You're COOL!

LEMONADE PIE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
• In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.

CREAM CHEESE LEMONADE PIE RECIPE

Steps:

• Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined evaporated milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.

PINK LEMONADE PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
• Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

WORLD'S EASIEST LEMONADE ICE CREAM PIE

Steps:

• Stir the lemonade mix with the water until dissolved.
• Add the ice cream and stir until smooth (like the consistency of Cool Whip).
• Add the Cool Whip and stir until combined.
• Pour into the pie shell and freeze at least 4 hours.

LEMONADE ICE CREAM PIE RECIPE - (4.4/5)

Steps:

• Place piecrusts in freezer. Put softened ice cream, lemonade concentrate and ¾ of the Cool Whip into a large bowl. Stir until blended. Spread half in each piecrust. Top each with remaining Cool Whip. Freeze just until Cool Whip is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until hard. Serve garnished with lemon slices and mint, if desired.

SOUR CREAM GOOSEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
• Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

LEMONADE FLUFF DESSERT

Steps:

• Combine crackers, butter and powdered sugar together reserve 2/3 cup for topping. Press remaining mixture into an ungreased 13" x 9" baking pan. In a separate mixing bowl, combine lemonade, milk, whipped topping and lemon juice spread over crust. Top with remaining cracker mixture. Refrigerate for 2 to 3 hours. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

CREAMY LEMONADE PIE

Steps:

• In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.