Our family has been making this fresh, light, delicious dessert for a long time. It started on one of our summer vacations. It was an easy dessert to make, while staying in a condo, because it doesn’t call for a lot of ingredients, and it doesn’t have to be baked. Anyway, we loved it from the beginning, and now it’s a tradition. Even though it’s cool and refreshing, we don’t just make it in the summer, anymore. This pie can be (and is) enjoyed all year long! … And … just so you know, I have a confession. I don’t always use the fresh lemon juice because, frankly, sometimes I’m too lazy. The juice makes the pie more tangy, but it’s still wonderful without. What I’m saying is, … I recommend using it, but the pie won’t be ruined without it.
- 32 Golden Oreo cookies (13 ounces or 3 cups crumbs)
- 6 tablespoons butter
- 4 cups vanilla ice cream, softened-not melted
- ¾ cup frozen raspberry lemonade concentrate
- ¼ cup fresh lemon juice
- fresh raspberries, lemon slices, and whipped cream for garnish
- Crush the cookies.
- Melt the butter in a pie plate, and swirl it all around to grease the sides.
- Mix the crumbs with the melted butter, and press into the bottom and sides of the pan.
- Chill 30 minutes to set.
- In a large mixing bowl, combine softened ice cream, raspberry lemonade, and lemon juice. Whisk until completely combined. Pour into crust, and spread to smooth.
- Freeze several hours or overnight.
- Serve with fresh raspberries, lemon slices and whipped cream
Now, make the filling.