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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This refreshing dessert tastes a little bit like orange sherbet. I make several pies at a time and keep them on hand in the freezer. My guests are always surprised to learn they're eating carrots!Bethel Anderson, St. James, Minnesota Ingredients:
1-1/3 cups graham cracker crumbs (about 21 squares) |
1/3 cup packed brown sugar |
1/3 cup butter, melted |
1/3 cup thawed lemonade concentrate |
2-1/4 cups chopped carrots |
1/4 cup sugar |
1 quart vanilla ice cream, softened |
Directions:
1. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
2. Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15-20 minutes before serving. Yield: 6-8 servings.
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