Lemon Ice Cream Cake Recipe |
|
|
For the crust: 2 sleeves of graham crackers 4 tbl of butter For the cake: 1 quart of vanilla ice cream 1 can of frozen lemonade, thawed |
|
 |
|
|
|
|
 |
|
|
Crush the package of graham crackers until fine. Melt the butter. |
|
|
|
|
 |
|
|
Reserve a tbl of the crushed graham crackers for the topping later. Then combine the remaining graham crackers and melted butter. Lightly press the combined mixture in to the bottom of a 9’x13” baking dish. Bake the crust in a 350 degree one for 15 minutes. Remove from the oven to cool. (You do not want to put the filling in a warm crust!) |
|
|
|
|
 |
|
|
While the crust is cooling, set out the ice cream and lemonade to partially thaw. Once the crust is cool, combine the ice cream and lemonade in a bowl. Pour in to the cooled crust. Cover with plastic wrap and place in the freezer to firm back up. Set out to soften 15 minutes before serving and sprinkle on the reserved crumb topping. Enjoy and send us pictures of your creation! |
