Double Lemon No-Bake Pie


9-inch ready-to-eat graham cracker crust
1/2 cup cold water
3 tablespoons powdered pink lemonade
1 tablespoon lemon juice
1 1/2 cups vanilla ice cream, softened
2 cups whipped topping, thawed


In large bowl, put the cold water, powdered lemonade and lemon juice. Stir with a large spoon until dissolved. Add the ice cream and beat with a mixer or large spoon until smooth. Fold in the whipped topping and mix well. Pour into the graham cracker crust. Cover and put in the freezer for a minimum of four hours. Remove about five minutes before serving. Garnish with blueberries and strawberries if desired.

This recipe is courtesy Cathy B. at On the Menu Today at Cathy's Kitchen.