Plains Edition Recipes for 4-16-11 | TheFencePost.com

Plains Edition Recipes for 4-16-11

From the kitchen of: Kay Bedlan, Lewellen, Neb.

4 c. graham cracker crumbs

3/4 c. sugar

1 c. oleo, melted

3-1/2 quarts vanilla ice cream, softened

2 cans (12 oz.) frozen orange juice concentrate, thawed

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In a big bowl combine cracker crumbs and sugar; stir in oleo. Set aside 2 cups of mixture for topping. Press remaining crumb mixture into two well-greased 10x15x1″ pans. Cover and freeze for 15-20 minutes. In another big bowl, combine orange juice concentrate and ice cream until smooth. Spoon over crumbs. Freeze well. Sprinkle reserved crumbs, press down. Cover with saran wrap and freeze.

From the kitchen of: Kay Bedlan, Lewellen, Neb.

4 c. graham cracker crumbs

3/4 c. sugar

1 c. oleo, melted

3-1/2 quarts vanilla ice cream, softened

2 cans (12 oz.) frozen orange juice concentrate, thawed

In a big bowl combine cracker crumbs and sugar; stir in oleo. Set aside 2 cups of mixture for topping. Press remaining crumb mixture into two well-greased 10x15x1″ pans. Cover and freeze for 15-20 minutes. In another big bowl, combine orange juice concentrate and ice cream until smooth. Spoon over crumbs. Freeze well. Sprinkle reserved crumbs, press down. Cover with saran wrap and freeze.

From the kitchen of: Kay Bedlan, Lewellen, Neb.

4 c. graham cracker crumbs

3/4 c. sugar

1 c. oleo, melted

3-1/2 quarts vanilla ice cream, softened

2 cans (12 oz.) frozen orange juice concentrate, thawed

In a big bowl combine cracker crumbs and sugar; stir in oleo. Set aside 2 cups of mixture for topping. Press remaining crumb mixture into two well-greased 10x15x1″ pans. Cover and freeze for 15-20 minutes. In another big bowl, combine orange juice concentrate and ice cream until smooth. Spoon over crumbs. Freeze well. Sprinkle reserved crumbs, press down. Cover with saran wrap and freeze.