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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pink Lemonade Ice Cream Cake Recipe

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This recipe for Pink Lemonade Ice Cream Cake is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust: 51 vanilla wafers, divided
3 tbsp butter
Filling: 2 cups vanilla ice cream, softened
1 can (6 oz) frozen pink lemonade concentrate, thawed (3/4 cup)
1 tub (12 oz) frozen whipped topping, thawed, divided

Garnish (optional): Lemon slices
pink sugar crystals
mint leaves
Directions:
Directions:
Lightly spray springform pan with nonstick cooking spray. For crust, place 32 wafers in resealable plastic bag and crush into fine crumbs. Place crumbs in small bowl, add melted butter; mix well. Press crumb mixture into bottom of pan. Line inside of pan with remaining wafers, slightly overlapping and with rounded side of wafers next to collar.
For filling, combine ice cream and lemonade concentrate in bowl. Beat until smooth with whisk. Fold in 3 cups of the whipped topping. Pour mixture into crust. Freeze until firm, at least 3 hours. When ready to serve, place dessert in refrigerator for 15 min before slicing.
Run knife around sides of dessert. Release collar from pan. Garnish top with remaining whipped topping. Add sugared lemon twist and mint, if desired.
Number Of Servings:
Number Of Servings:
16

 

 

 

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