Beat concentrate in sizable mixing 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. If necessary, freeze until mixture will mound. Spoon in to crust.
1 can (6 oz.) frozen lemonade or pink lemonade concentrate, partially thawed
one pint vanilla ice cream (two cups), softened
one tub (8 oz.) chilled whip, thawed
one prepared graham cracker crumb crust (6 oz.)
Freeze for hours or overnight until firm. Let stand at room temperature for 30 minutes or until pie can be cut easily
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