Lemonade Ice Cream Pie - cooking recipe

Ingredients

2 (6 oz.) ready-to-fill graham cracker or shortbread piecrusts
1/2 gal. vanilla ice cream, softened*
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (16 oz.) tub frozen whipped topping, thawed
Garnish: lemon slices and fresh mint

Preparation

Place pie crusts in freezer.
Put softened ice cream, lemonade concentrate and 3/4 of the whipped topping into a large bowl.
Stir until blended.
(I used my mixer to blend it together.)
Spread 1/2 of mixture in each pie crust.
Top each with remaining whipped topping.
Freeze just until topping is firm, then cover airtight with foil or plastic wrap.
Freeze 4 hours or until firm.
Serve garnished with lemon slices and mint.