Frozen Lemonade Pie

We make this every summer and love to serve this when we have guests. It has a fantastically fresh and cool taste. This is a great dessert for a barbecue. I'm pretty sure that Shanni Bayless gave us this recipe, but we've been making it so long, I can hardly remember. --Stacy

Ingredients:

1 can (6 oz.) frozen pink lemonade concentrate
½ gallon vanilla ice cream, softened
8 oz. frozen whipped topping, thawed
1 graham cracker crust
Frozen berries (optional)

Instructions:

Blend concentrate, ice cream, and whipped topping until smooth. Stir in frozen berries if desired. Spoon mixture over prepared graham cracker crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving. This will make one 9x13 pie or 3-4 8-inch round pies.

Notes:

We usually “wing it” on the crust since that’s our weak point. Crush some graham crackers, add melted butter, see if it covers the bottom of the pan, repeat. We have also bought 3 prepared round crusts at the store and filled those. It worked fine. Frozen raspberries are the best, but we’ve also used berry blends, blueberries, and strawberries. If you use strawberries you will need to slice them, otherwise they are too huge to handle when frozen.