Pink Lemonade Ice Cream Cake
Pampered Chef
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51 reduced-fat vanilla wafers, divided
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3 tablespoons butter
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2 cups vanilla ice cream
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1 6-ounce can frozen pink lemonade (about 3/4 cup)
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1 12-ounce container whipped topping
Finely crush 32 of the vanilla wafers. Melt the butter and stir into the crushed wafers. Press into bottom of 9-inch springform pan. Line inside of pan with overlapping vanilla wafers, rounded edge facing out. Combine ice cream and frozen lemonade. Fold in whipped topping and pour into crust. Freeze until firm, at least 3 hours. Place in refrigerator for 15 minutes to soften before serving. Garnish with slices of lemon decorated with pink sugar crystals and mint leaves, if desired.