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Pink Lemonade Ice Cream Pie



  • 3/4 cup gingersnap crumbs
  • 2/3 cup (8 crackers) Graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/4 cup butter or margarine, melted
  • 1 quart vanilla ice cream, softened
  • 1 (6 ounce) can frozen pink lemonade concentrate, thawed


  1. Heat oven to 350 degrees F.
  2. Mix crumbs, sugar and butter. Press mixture firmly and evenly over bottom and side of 9-inch pie pan.
  3. Bake for 10 minutes. Cool.
  4. Combine ice cream and lemonade in bowl; mix well. Pour into crust.
  5. Freeze until firm.
  6. Garnish with fresh peach slices, if desired.


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