Ingredients
1 1/2
cups finely crushed graham crackers (20 squares)
1/3
cup margarine or butter, melted
3
tablespoons sugar
1
quart (4 cups) vanilla ice cream, softened
1
can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired
Grated lemon or lime peel, if desired
Preparation
Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.
