Lemonade Pie

This recipe is sooo wonderful in the heat of the summer!  And super easy!!!  We'll start with the graham cracker crust:

Ingredients:

1 1/2 C finely crushed graham crackers (any flavor) = about 20 squares

1/3 C Butter or Margarine, melted

3 TBSP Sugar

Directions:

1. Heat oven to 350 F

2. Mix all ingredients.  Reserve 3 TBSP crumb mixture for the topping if desired.  Press remaining mixture firmly against bottom and side of pie plate.

3. Bake for about 10 minutes or until light brown; cool.

Once the crust is baked and cooled off you are ready to add the ice cream/lemonade mixture on top.  This part might take a while, but you can read on to see what I usually do:

Ingredients:

1 Quart (2 pints) Vanilla Ice Cream, softened

1 Can (6 ounces) Frozen Lemonade Concentrate (any flavor), thawed

1 Container (4 ounces) Frozen Whipped Topping, thawed

Food Coloring (Red) if desired.

Directions:

1. Mix ice cream, lemonade concentrate, whipped topping, and food color into a large bowl.  Mound ice cream mixture on the crust.

2. Freeze about 4 hours or until firm.  Let stand at room temperature for a few minutes before cutting.  (If pie has frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly).  Store wrapped in the freezer.

I think I generally double everything and make it in a big cake pan, but this is great for a small crowd!  And its super easy and super delicious!! :)