Ice Cream Cake
Yield
12 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
margarine
melted |
|
| ½ | gallon |
vanilla ice cream
softened |
*
|
| 12 | ounces |
lemonade concentrate, pink
thawed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
margarine
melted |
|
| 1.9 | l |
vanilla ice cream
softened |
*
|
| 346.8 | ml/g |
lemonade concentrate, pink
thawed |
* |
Directions
Mix crumbs, sugar and margarine in bowl.
Press mixture in bottom of a 9x13 inch pan, reserving a small amount to sprinkle on top.
Mix ice cream and pink lemonade and spread on crust.
Sprinkle with remaining crumbs and refreeze.
