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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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I believe this is from a Chatelaine mag. I haven't tested this out yet, but since the weather is finally starting to heat up it'll be on the to-make agenda! (this is a no bake recipe, cook time = freeze time) Ingredients:
1 (355 ml) can pink lemonade, frozen concentrate |
2 liters vanilla ice cream (or frozen yogurt) |
1 1/2 cups graham cracker crumbs |
1/2 cup sugar |
1/3 cup unsalted butter |
1 1/3 cups raspberries |
Directions:
1. Thaw lemonade. Line a 9x13 baking dish with wax paper (leave some overhang). Scoop ice cream into a large bowl and let soften 10-20 minute.
2. Stir crumbs with sugar, then stir butter in with fork. Mix evenly and press into baking dish and put in freezer while preparing filling.
3. When ice cream has softened add lemondae into same bowl and mash/stir until just blended. (the recipe doesn't say to, but i think at this point i'm going to fold in 3/4 cup of the raspberrie - the recipe originally only uses them for garnish).
4. Remove base from freezer and spoon in ice cream mix. Cover with plastic wrap and freeze overnight. When ready, cut into squares and garnish with raspberries.
5. *Note: If prepared in a foil baking pan, cover with plastic wrap and then tin foil and it will keep in the freezer up to 2 weeks.
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