Carrot Ice Cream Pie
| 1-1/3 | cups graham cracker crumbs | 1/3 | cup packed brown sugar |
| 1/3 | cup butter, melted | 1/3 | cup lemonade concentrate |
| 2-1/4 | cups chopped carrots | 1/4 | cup sugar |
| 1 | quart vanilla ice cream, softened | | |
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In bowl, combine cracker crumbs & brown sugar; stir in butter. Press on bottom & sides of an ungreased 9-inch pie plate. Refrigerate 30 minutes. Meanwhile, place lemonade concentrate, carrots & sugar in food processor; cover & process until carrots are finely chopped & mixture is blended. Transfer to bowl; stir in ice cream until well blended. Pour into crust. Cover & freeze 8 hours or overnight. Remove from freezer 15-20 minutes before serving. Serves 8.
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