Beat the lemonade in a bowl with an electric mixer at low speed for 30 seconds. Beat in the ice cream gradually. Fold in the whipped topping. Spoon into the pie shell. Freeze until firm, at least 4 hours. Let stand at room temperature for 15 to 20 minutes before cutting.
*For individual treats, spoon the mixture into miniature phyllo shells and freeze. This can also be made with raspberry lemonade and garnished with fresh raspberries.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 36.1mg||11 %|
|Sodium 165.4mg||6 %|
|Potassium 135mg||4 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26.4g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
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