Ingredients
1 1/2
cups finely crushed graham crackers (20 squares)
1/3
cup butter or margarine, melted
3
tablespoons sugar
1
quart (4 cups) vanilla ice cream, softened
1/2
can (12-oz size) frozen pink lemonade concentrate, thawed
1
container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired
Preparation
Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
