Lemonade Ice Cream Pie

Spring is in the air, and I wanted to make a dessert that was both cool and refreshing.  The smell of lemons brightens a room, and the light taste is pleasing to the palate.  For my lemon ice cream pie you only need five ingredients.  This is a super easy recipe you can whip up, throw in the freezer for a few hours and enjoy on those hot summer days.  Or in some regions you can enjoy it now, this spring has been unusually warm with certain areas in the Midwest already enjoying 80 degree weather!

Here are the ingredients you'll need for the lemon pie.

• 2 cups of softened vanilla ice cream
• 1 8oz tub of Cool Whip whipped topping
• 1/3 cup of powdered lemonade (I use Country Time)
• 1/2 cup cold water
• 1 graham cracker crust

Let the ice cream sit on the counter for a little bit to soften it.  Mix lemonade and water until lemonade is dissolved.  Add ice cream and beat with electric mixer on low speed until well blended.  Gently stir in whipped topping.  Mound mixture into graham cracker crust and freeze 4 hours or overnight.  Let stand at room temperature for about 15 minutes or until pie can easily be cut.  Store leftover pie in freezer.

My pie set up nicely in less than 4 hours, which was great because we were ready to dig in!

Those are the lemons I'll be using to make my Lemon Meringue Tart for an upcoming post, but the next post will be my banana bread and homemade butter.