Lemonade Stand Pie - cooking recipe

Ingredients

1 (6 oz.) can frozen lemonade or pink lemonade concentrate, partially thawed
1 pt. Breyers vanilla ice cream (2 c.), softened
1 (8 oz.) Cool Whip
1 prepared (6 oz.) graham cracker crumb crust

Preparation

Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon ice cream and beat until well blended.
Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound.
Spoon into crust. Freeze 4 hours or overnight until firm.
Let stand at room temperature 30 minutes or until pie can be cut easily.
Garnish with strawberries, if desired. Store leftover pie in freezer.