LEMON ICE CREAM SURPRISE

By Kitchenbee

Bon Appetit/September 1983 – Too Busy to Cook? Section
From the kitchen of Larry and Vicki Cansler, Monroe, Louisiana

Ingredients

• 2 cups graham cracker crumbs
• 6 tblsp butter, melted
• 1 1/2 gallon carton vanilla ice cream, softened
• 12 oz can frozen pink lemonade concentrated, thawed

Preparation

Step 1

Set aside ¼ cup graham cracker crumbs for topping. Combine melted butter and remaining crumbs in medium bowl and mix well. Press into bottom of 9X13 inch baking dish. Mix ice cream and lemonade thoroughly in large bowl. Pour evenly into prepared crust. Sprinkle with remaining crumbs. Freeze until firm, at least 2 hours or overnight. Let stand at room temperature 5-10 minutes before serving.