Lemonade Pie

• 6 oz. Frozen lemonade or pink lemonade concentrate, partially thawed
• 1 pint vanilla ice cream softened
• 8 oz. Cool whip
• 1 prepared graham cracker crumb crust

Beat concentrate in large mixer bowl with electric mixer on low speed for 30 seconds. Gradually spoon in ice cream, beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound.

Spoon into crust. Freeze overnight or 4 hours until firm. Let stand at room temperature 30 minutes or until pie can be cut easily.

Makes 8 servings