1/2 c. tang or sweet kool aid, any flavor
1/2 c. warm water
2 c. vanilla ice cream, softened
1 carton, 8 oz. cool whip, thawed
1 graham cracker crust
Stir tang & water til dissolved. Add ice cream.
Mix well. fold in cool whip. pour into pie crust,
freeze til firm. May be frozen up to 2 months.
from the kitchen of Lois Wood
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