Raspberry Lemonade Freeze

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1/2 cup cold butter
• 1 cup flour
• 1/2 cup finely chopped nuts
• 2 pints raspberry sorbet, slightly softened
• 1 pint vanilla ice cream, slightly softened
• 1/2 cup frozen pink lemonade concentrate, thawed
• 1 cup cool whip
• 1 cup fresh raspberry

Recipe

• 1 heat oven to 350°f
• 2 line botom and sides of 9 inch square pan with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
• 3 cut butter into flour in medium bowl, using pastry blender or criss-crossing two knives, until crumbly.
• 4 stir in nuts.
• 5 press evenly into pan and bake about 15 minutes or until light brown.
• 6 cool completely.
• 7 spoon sorbet over crust and spread evenly; place in freezer.
• 8 mix ice cream, lemonade concentrate, and 1 cup cool whip in medium bowl.
• 9 fold in 1 cup raspberries.
• 10 spread over layer of sorbet.
• 11 freeze about 4 hours or until firm.
• 12 let stand at room temperature about 10 minutes before cutting.
• 13 remove dessert from pan, using foil to lift.
• 14 dip knife in hot water before cutting.
• 15 store covered in freezer.