Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Stir drink mix and water until dissolved.
  2. Beat lemonade mixture and ice cream in large bowl with electric mixer on low until blended.
  3. Gently stir in whipped topping until smooth then freeze until mixture will mound.
  4. Spoon into crust and freeze overnight.
  5. Let stand at room temperature 15 minutes before serving.
  6. Garnish with lemon slices if desired.
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