Tuesday, February 14, 2012

Frozen Citrus Pie

This is so simple and is an especially nice dessert in the summer, although it has become a tradition at Thanksgiving or Christmas to have at least one alongside the other pies! My mom has used lots of different juices, so feel free to swap something in for the orange juice!

1 (6 oz) can orange juice concentrate
1 pint vanilla ice cream, softened
8 oz Cool Whip
1 (9-inch) graham cracker crust

Beat orange juice 30 seconds. Blend in ice cream. Fold in Cool Whip. Pour into crust. Freeze for 4 hours. Thaw 10 minutes before serving.

{Kudos to a Cub Scout cookbook via R.R.}

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