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Raspberry Lemonade Freeze Recipe

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This recipe for Raspberry Lemonade Freeze, by , is from The Kise/Lackmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd Kise
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Nut Crust
1 cup Gold Medal all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped nuts

Filling and Topping
2 pints (4 cups) raspberry sorbet, slightly softened
1 pint (2 cups) vanilla ice cream, slightly softened
1/2 cup frozen pink lemonade concentrate, thawed
1 cup frozen whipped topping, thawed
Few drops red food topping, if desired
1 cup fresh raspberries
Additional frozen whipped topping, thawed, if desired
Additional fresh raspberries, if desired

Directions:
Directions:
1. Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
2. Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes total 4 hours 45 minutes

 

 

 

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