Pink Lemonade Ice Cream Pie - Perfect for Easter Dessert

1 Shortbread Crust for a nine inch pie plate (you may buy this or make it yourself)

1 container vanilla ice cream (1.5 quarts)

4 – 5 ½ Tablespoons Country Time Pink Lemonade powder, to taste

Whipping Cream (whipped), for garnish

White Chocolate M&M’s for garnish

A few drops of red food coloring

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add pink lemonade powder one scoop at a time – mixing each scoop in - until the desired flavor is achieved. Mix in the food coloring, if desired.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with piped whipping cream and white chocolate M&M’s in Easter colors – garnish with Spring colored Jelly Bellys.

If white chocolate M&Ms are not available, milk chocolate M&Ms may be used

To make a shortbread Crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.