....to cook.
Seriously.
And the bad thing is I'm really suffering from a sweet tooth right now.
So in the hopes of avoiding all those calories here at The Belfry I'll just post a recipe. This one is for a quick and easy Pink Lemonade Ice Cream Cake. (more like a pie, but I'm not gonna argue with them.)
Crust
51 Vanilla wafers, divided
3 tablespoons melted margarine or butter
Filling
2 cups vanilla ice cream, softened
1 can frozen pink lemonade concentrate, thawed (3/4 cup)
1 container (12 ounces) Cool Whip, thawed and divided
Garnish (optional, but very pretty)
Lemon slices
Pink sugar crystals
Mint leaves
*I put the ice cream in the fridge to soften while making the crust. It takes about 20 minutes for it to get the right texture for mixing.
1. Lightly spray a springform pan with nonstick cooking spray. For crust, place 32 of the wafers in resealable plastic bag; crush into fine crumbs. Combine crubms and melted margarine/butter. Mix well. Press crumb mixture into bottom of pan. Line inside of pan with the remaining wafers, slightly overlapping and with rounded side of wafers next to the outside of the pan.
2. For filling, combine ice cream and lemonade concentrate. Beat until smooth. Fold in 3 cups of the Cool Whip. Pour into crust. Freeze until firm, at least 3 hours.
3. When ready to serve, place dessert in fridge for 15 minutes before slicing.
4. Run a knife around the outside of pan to loosen. Then remove the sides. Garnish top with the remainder of the Cool Whip and add garnish.
They say it serves 16. But that's only if you're planning on teasing folks!
**This is a Pampered Chef recipe and I've had a lot of success with it.
***There is a low fat version of this - but WTF? I'll send it to you if you really want it, but come on!! Live a little. It's dessert for cryin' out loud.
ALSO - I'm sending this over to Moogie to post on her recipe board. WHAT?! You haven't been keeping an eye on that?? Shame on you. This could be a great reference. Come on. Get those recipes to her!!!