Lemonade Stand Pie - cooking recipe

Ingredients

1 can (6 oz.) frozen lemonade or pink lemonade concentrate, partially thawed
1 pt. vanilla ice cream (2 c.), softened
1 tub (8 oz.) Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz.)
citrus twists (optional)
fresh mint leaves (optional)

Preparation

Beat concentrate in large 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.
Freeze until mixture will mound, if necessary.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand at room temperature 15 minutes or until pie can be cut easily.
Garnish with Citrus Twists and mint leaves.
Store leftover pie in freezer.
Makes 8 servings.