Raspberry Lemonade Freeze

• 12 cup cold butter
• 1 cup flour
• 12 cup finely chopped nuts
• 2 pints raspberry sorbet, slightly softened
• 1 pint vanilla ice cream, slightly softened
• 12 cup frozen pink lemonade concentrate, thawed
• 1 cup Cool Whip
• 1 cup fresh raspberry

1. Heat oven to 350F
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.

cold butter, flour, nuts, pints, vanilla ice cream, concentrate, fresh raspberry

Taken from www.food.com/recipe/raspberry-lemonade-freeze-272495 (may not work)