My husband used to LOVE this recipe for Lemonade Stand Pie.
This week he asked me to make it since it has been FOREVER since we have had it.
Well…. there may be a reason we have not had it in a while. Since we have headed down this medical journey with our daughter, we have made ALOT of changes to our household from what we eat to what we clean with and quite alot in between. So as I looked at the list of ingredients, I was overwhelmed and a bit surprised to see JUST how many changes we have made (and just how many of the ingredients like cool whip- we don’t buy anymore!)…. all those babysteps have really added up to some BIG LEAPS!
So here is my attempt at “making over” this recipe… Babyfoodsteps (3Free) style!
1 ready-to-use organic graham cracker crumb crust (6 oz.)
ADD frozen concentrate to bowl. Add ice cream; beat with mixer until blended. Whisk in TRUWHIP. Freeze, if necessary, until mixture is thick enough to mound. SPOON into crust. FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut.
Easy Peasy LEMONADE Squeezy! Next time I will make the Lemondade from scratch (when I am retired and have time to grow and squeeze the lemons!) In the meantime, I was able to cut out the dyes, preservatives and artificial gunk and still end up with a yummy dessert! Enjoy!