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Dessert Recipes

Lemonade Stand Pie

Summary

Make with COUNTRY TIME Lemonade Flavor Drink Mix

What You Need

Lemonade Stand Pie

Instructions

  1. ADD water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
  2. SPOON into crust.
  3. FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Serve with berries.
Variation

Prepare using KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix.

Cooking time (duration)

Prep Time: 15 min. plus freezing

Number of servings (yield)

8 servings

Category

Dessert

Related

All KRAFT July 4th Dessert Recipes Recipes

Nutritional Information

Per Serving (CW, with berries; ice cream; country time lemonade): 300 calories, 15g total fat, 10g saturated fat, 15mg cholesterol, 135mg sodium, 39g carbohydrate, 1g dietary fiber, 26g sugars, 3g protein, 4%DV vitamin A, 10%DV vitamin C, 6%DV calcium, 4%DV iron.

Per Serving (CW, ice cream; country time lemonade - no fruit): 280 calories, 14g total fat, 10g saturated fat, 15mg cholesterol, 135mg sodium, 37g carbohydrate, 0g dietary fiber, 25g sugars, 2g protein, 4%DV vitamin A, 6%DV vitamin C, 6%DV calcium, 2%DV iron.

Per Serving (scratch crust with filling; country time lamonade): 50 calories, 3g total fat, 2g saturated fat, 5mg cholesterol, 35mg sodium, 7g carbohydrate, 0g dietary fiber, 5g sugars, 0g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 0%DV iron.

Per Serving (CWL; low-fat ice cream; country time lemonade): 250 calories, 11g total fat, 7g saturated fat, 5mg cholesterol, 135mg sodium, 38g carbohydrate, 0g dietary fiber, 25g sugars, 2g protein, 2%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 2%DV iron.

Healthy Living

Trim 30 calories and 3g of fat per serving by preparing with light vanilla ice cream and COOL WHIP LITE Whipped Topping.

Frozen Lemonade Drops

Omit ready-to-use pie crust. Melt 5 Tbsp. butter; mix with 1-1/4 cups graham cracker crumbs and 1/4 cup sugar. Press 2 tsp. crumb mixture onto bottom of each of 48 paper-lined mini muffin cups. Prepare ice cream mixture as directed; spoon 1-1/2 Tbsp. into each cup. Freeze 1 hour or until firm. Sprinkle lightly with yellow colored sugar. Top each with 3 fresh blueberries.

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