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Carrot Ice Cream Pie




  1. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
  2. Press onto the bottom and up the sides of an ungreased 9-inch pie place.
  3. Refrigerate for 30 minutes.
  4. Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
  5. Transfer to a bowl; stir in ice cream until well blended.
  6. Pour into crust.
  7. Cover and freeze for 8 hours or overnight.
  8. Remove from the freezer 15 to 20 minutes before serving.

Yields 6 to 8 servings.

Source: Taste of Home magazine - February/March 2000


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