Lemonade Stand Pie

Source: Jan Taylor

1 (6 ounce) can frozen lemonade or pink lemonade concentrate, partially thawed
1 pint (2 cups) vanilla ice cream, softened
1 (8 ounce) container Cool Whip whipped topping, thawed
1 (6 ounce) prepared graham cracker crumb crust

Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily.

Makes 8 servings.

ENJOY!