Summer is hot on our heels. Cool down your summer parties with these tasty frozen pie recipes.
Lime Margarita Pie
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Prep Time: 15 min total
Time: 6 hr 15 min
Makes: 10 servings
1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk 1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Mix crushed pretzels, sugar and butter.
Press firmly onto bottom and up side of 9-inch pie plate.
Refrigerate until ready to fill. Combine condensed milk, lime juice and drink mix in large bowl until well blended.
Remove 1/2 cup whipped topping; set aside.
Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust.
Freeze 6 hours or overnight.
Let stand at room temperature 15 min. or until pie can be cut easily.
Garnish with reserved whipped topping before serving. Store leftover pie in freezer.
S'more Meltaway Pie
Prep Time: 20 min
Total Time: 5 hr 37 min
Makes: 8 servings, 1 slice each
10 whole Honey Maid Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1/3 cup butter or margarine, melted
1/2 cup hot fudge ice cream topping, warmed
1 pt. (2 cups) vanilla ice cream, slightly softened
16 Jet-Puffed Marshmallows, halved
Preheat oven to 350°F.
Mix graham crumbs and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until lightly browned.
Cool completely. Spread fudge topping carefully onto bottom of crust. Top with ice cream; cover. Freeze 5 hours or until firm. Remove pie from freezer when ready to serve.
Preheat broiler. Place marshmallow halves, cut sides down, on top of pie. Broil 4 inches from heat 2 minutes or until marshmallows are golden brown and puffed. Serve immediately.
Toss it or keep it: The marshmallows browned perfectly and the whole family loved this frozen twist on the campfire classic.
Do serve it immediately as the warm marshmallows speed up the melting process.