| Directions | Blend flour, oleo and chopped nuts. Press into bottom of dish. Bake at 350° for 15 minutes and then cool. Beat ice cream, limeade and cool whip in a mixer until blended. Spread in cooled crust and let freeze. |
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Ingredients | - | | 1 cup all purpose flour |
- | | 1 stick oleo, softened |
- | | 1 cup nuts, chopped |
- | | 1/2 gallon vanilla ice cream |
- | | 2 cans Limeade Concentrate (6 ounce cans) |
- | | 12 ounces Cool Whip, thawed |
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