Ingredients
- 2 cups (500 mL) finely crushed potato chips
- 5 Tbsp. (75 mL) Becel® Buttery Taste margarine*, melted
- 1/4 cup (60 mL) sugar
- 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream
- 1/2 cup (125 mL) heavy cream, whipped
- 5 Tbsp. (75 mL) fresh lemon juice
- 1/2 tsp. (2 mL) grated lemon peel
- 1 drop pink food colouring
- Colored sprinkles
Directions
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Preheat oven to 350° (180 C). Combine crushed potato chips, margarine and sugar in medium bowl; press into 9-inch (1 L or 23 cm) pie plate. Bake 10 to 12 minutes, until golden brown. Set aside to cool.
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Slightly soften 1/2 of the Breyers® Creamery Style™ Natural Vanilla Ice Cream. Combine with whipped cream in large bowl. Stir in lemon juice, lemon peel and food colouring. Pour into cooled crust; smooth top. Cover and freeze 4 hours or overnight.
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Top pie with scoops of remaining Ice Cream. Sprinkle with sprinkles. Let stand at room temperature 5 minutes before serving.
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