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Lemonade Stand Pie

Lemonade Stand Pie recipe
photo by:kraft
A filling of lemonade drink mix, vanilla ice cream and whipped topping is spooned into a graham cracker crust and frozen for a super-easy pie.
15 min
4 hr 15 min
8 servings
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What You Need

cup  cold water
cup  COUNTRY TIME Lemonade Flavor Drink Mix
cups  vanilla ice cream, softened
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 ready-to-use graham cracker crumb crust (6 oz.)
cup  mixed berries (blueberries, blackberries and raspberries)

Make It

ADD water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.

SPOON into crust.

FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Serve with berries.

Kraft Kitchens Tips

Healthy Living
Trim 30 calories and 3g of fat per serving by preparing with light vanilla ice cream and COOL WHIP LITE Whipped Topping.
Prepare using KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix.
Frozen Lemonade Drops
Omit ready-to-use pie crust. Melt 5 Tbsp. butter; mix with 1-1/4 cups graham cracker crumbs and 1/4 cup sugar. Press 2 tsp. crumb mixture onto bottom of each of 48 paper-lined mini muffin cups. Prepare ice cream mixture as directed; spoon 1-1/2 Tbsp. into each cup. Freeze 1 hour or until firm. Sprinkle lightly with yellow colored sugar. Top each with 3 fresh blueberries.
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