Limeade Ice Cream Pie
1 1/2 cups finely crushed pretzels (about 5 ounces )
6 tablespoons butter, melted
1/4 cup sugar
1 quart vanilla ice cream
1 can (6 ounces) frozen limeade concentrate, thawed
1/2 teaspoon grated fresh lime peel
1 container (8 ounces) frozen whipped topping, thawed
1 lime, thinly sliced for garnish
In 9-inch pie plate, stir together pretzel crumbs, butter, and sugar. Press firmly on bottom and up sides of pie plate. Bake in 350˚F. oven until lightly browned, about 8 to 10 minutes; cool completely. Combine ice cream, limeade concentrate, and lime peel in large mixing bowl; let stand 10 to 15 minutes to soften. Stir until well blended. Fold in whipped topping. Spread mixture into cooled crust. Cover and freeze for several hours or overnight. Garnish each slice with lime twist
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