Carrot Ice Cream Pie
1-1/3 cups graham cracker crumbs (about 21 squares), or
just buy the ready-made graham pie shells they sell
in super markets (9 inch).
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1/3 cup lemonade concentrate
2-1/4 cups chopped chopped carrots
1/4 cup sugar
1 quart vanilla ice cream, softened
In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
Refrigerate for 30 minutes. Meanwhile, place lemonade concentrate, carrots and sugar in a food processor o
or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer to a bowl; stir in ice cream until well blended.
Pour into crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 15-20 minutes before serving.
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