Once upon a time, before the birth of a certain little girl, I considered myself a baker. I baked. Like, all the time. As in, I was whipping up at least a batch of cookies or muffins every weekend. I even made my own bread.
My own bread, people.
Shocking to no one but me was the fact that becoming a mother who also works from home eats up a lot of your freetime, and by a lot, I mean 99% of it. Since Isabella was born, my baking has dwindled to maybe once every few months. I still make the desserts for all the holiday family gatherings, but even attempting to make two or three pies requires extensive strategic planning well before baking day even arrives.
As a result, I've been all about quick and easy desserts lately. (You know, as opposed to this little beauty I whipped up for my grandma's Memorial Day picnic a few years ago.)
So, if you're reading this from the States and heading to a 4th of July picnic tomorrow, you can make this no-bake Pink Lemonade Ice Cream Cake (from my Delightful Desserts Pampered Chef cookbook) in less than half an hour. I've made it a few times now (most recently for Memorial Day) and it's been a hit with my family every time.
Ingredients
Crust
51 reduced-fat vanilla wafers, divided
3 TBSP stick vegetable spread (Crisco), melted
Filling
2 cups vanilla ice cream (light or fat free also works)
1 can (6 oz) frozen pink lemonade concentrate, thawed (3/4 cup)
1 container (12 oz) fat-free whipped topping (Cool Whip), thawed and divided
Garnish (Optional)
More Cool Whip
Lemon slices
Mint leaves
Directions
1. Lightly spray 9" springform pan with Pam. To make crust, place 32 vanilla wafers in a plastic bag, seal it, and crush into fine crumbs using a rolling pin. Place crumbs in a bowl. Add melted vegetable oil spread and mix well.
2. Press crumb mixture into bottom of pan. Line inside of pan with remaining wafers, slightly overlapping and with rounded side of wafers next to collar of pan.
3. For filling, combine ice cream and lemonade concentrate in a bowl, and beat until smooth with a whisk. Fold in 3 cups of whipped topping. Poor mixture into crust, and freeze until firm, at least three hours.
4. When ready to serve, place dessert in fridge for 15 minutes before slicing.
5. Run knife around sides of dessert and release the collar from the pan. Garnish as desired.
Serves 16
I'm placing this recipe in my Recipe Index. Betcha didn't even know I had one, did you?
My own bread, people.
Shocking to no one but me was the fact that becoming a mother who also works from home eats up a lot of your freetime, and by a lot, I mean 99% of it. Since Isabella was born, my baking has dwindled to maybe once every few months. I still make the desserts for all the holiday family gatherings, but even attempting to make two or three pies requires extensive strategic planning well before baking day even arrives.
As a result, I've been all about quick and easy desserts lately. (You know, as opposed to this little beauty I whipped up for my grandma's Memorial Day picnic a few years ago.)
So, if you're reading this from the States and heading to a 4th of July picnic tomorrow, you can make this no-bake Pink Lemonade Ice Cream Cake (from my Delightful Desserts Pampered Chef cookbook) in less than half an hour. I've made it a few times now (most recently for Memorial Day) and it's been a hit with my family every time.
Ingredients
Crust
51 reduced-fat vanilla wafers, divided
3 TBSP stick vegetable spread (Crisco), melted
Filling
2 cups vanilla ice cream (light or fat free also works)
1 can (6 oz) frozen pink lemonade concentrate, thawed (3/4 cup)
1 container (12 oz) fat-free whipped topping (Cool Whip), thawed and divided
Garnish (Optional)
More Cool Whip
Lemon slices
Mint leaves
Directions
1. Lightly spray 9" springform pan with Pam. To make crust, place 32 vanilla wafers in a plastic bag, seal it, and crush into fine crumbs using a rolling pin. Place crumbs in a bowl. Add melted vegetable oil spread and mix well.
2. Press crumb mixture into bottom of pan. Line inside of pan with remaining wafers, slightly overlapping and with rounded side of wafers next to collar of pan.
3. For filling, combine ice cream and lemonade concentrate in a bowl, and beat until smooth with a whisk. Fold in 3 cups of whipped topping. Poor mixture into crust, and freeze until firm, at least three hours.
4. When ready to serve, place dessert in fridge for 15 minutes before slicing.
5. Run knife around sides of dessert and release the collar from the pan. Garnish as desired.
Serves 16
I'm placing this recipe in my Recipe Index. Betcha didn't even know I had one, did you?
I have that cookbook! It rocks! The orange tea bread is delicious, BTW. What a yummy-looking dessert. I just baked two different kinds of bars for our farmers' market tomorrow, but it has been canceled because of the holiday! Oops!
omg I am snorting with laughter... why... because I just got done watching The Waitress... and she makes up all these crazy pies... like I Hate My Husband Pie... or Horney Old Joe Pie etc...
But I think I can make yours sugar free hehehe... love it!
Oooohhhh!!! that sounds good.
I considered myself a decent cook pre-kids, too. Especially once they started saying "Ew!" and "No!" to food... after that? My skills went downward FAST. I now bake breads, muffins, and pancakes. Other than that, I mostly just wait till Patrick gets home... Oh! And I still make good pasta with sauce.
I'm talented, I know...
Yum... this looks delish and would be a great treat on a hot day!
Yummy! Now if you tell me it's only 1 Weight Watcher point, I'll be completely sold! =)
Dern it, now you've turned my holiday weekend into a bakefest.
;)
Who would have ever thought up a pink lemonade ice cream cake? Amazing....
Hmm..I might actually try that! I'm not eating chocolate right now, and it's hard to find non-chocolate desserts.
Oooh... that sounds darn good. I may have to try that sometime. That torte thing looks outrageous too!! mmmmm... drooling here. ;)
Just found this while searching for blog links on pink lemonade cake. I am adding a link to this to tonight's post!