- 1 can (6 oz.) lemonade frozen concentrate
- 1 pint vanilla ice cream softened
- 3 ½ cups thawed whipped topping
- food colouring if desired
- 1 prepared graham cracker pie crust
- Place concentrate in large mixing owl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and food colouring, whipping until smooth. Spoon into pie crust. Freeze until firm at least 4 hours. Store in freezer.