Lemonade Ice Cream Pie - cooking recipe

Ingredients

2 graham cracker crusts
1/2 gal. French vanilla ice cream, softened
1 (12 oz.) can frozen lemonade concentrate, thawed
16 oz. frozen Cool Whip, thawed

Preparation

Place pie crusts in freezer.
Put softened ice cream, lemonade concentrate and 3/4 of the Cool Whip into a large bowl.
Stir until blended.
Spread 1/2 in each pie crust.
Top each with remaining Cool Whip.
Freeze just until topping is firm, then cover airtight with foil or plastic wrap.
Freeze 4 hours or until hard.
Serve garnished with lemon slices.