Lemonade Stand Pie - cooking recipe

Ingredients

1 can (6 oz.) frozen concentrated lemonade or pink lemonade, partially thawed
2 c. (1 pt.) Breyers vanilla ice cream, softened
3 1/2 c. thawed Cool Whip non-dairy whipped topping
1 prepared graham cracker crumb crust (6 oz.)
strawberries

Preparation

Beat lemonade concentrate in large bowl about 30 seconds. Gradually spoon in ice cream, blending well.
Gently stir whipped topping until smooth.
Freeze, if necessary, until mixture will mound.
Spoon into crust.
Freeze at least 4 hours or until firm. Let stand at room temperature or in refrigerator about 30 minutes or until pie can be easily cut.
Garnish with strawberries.
Makes 8 to 10 servings.