Lemonade Ice Cream Pie From The Gooseberry Patch - cooking recipe

Ingredients

For two pie crusts
3 cups graham cracker crumbs, divided
1/2 cup sugar, divided
1/2 cup butter, melted, divided
Refreshing Filling For Two Pies
1 (12 ounce) can frozen lemonade concentrate, thawed (see below for substitutions)
1 (16 ounce) frozen whipped topping, thawed
1 (1/2 gallon) vanilla ice cream, softened
Garnishes
lemon slice
mint sprig

Preparation

Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
Into each pie plate pour 1 1/2\u00b0C cracker crumbs and 1/4\u00b0C sugar; mix well with a fork. Drizzle 1/4\u00b0C butter over crumbs in one plate, use fork to mix & toss until well combined.
Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
Turn OFF the oven--it's hot enough, don'tcha think?.
Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
With the whip, gently mix and gradually increase the speed until well-incorporated.
Pour into cooled crusts.
Place in freezer until filling is firm (several hours); spread or \"garnish\" with reserved whipped topping (if someone didn't already snitch it!).
Freeze overnight; cover with plastic.
Garnish (or not) with lemon slices or mint sprigs.
SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
You're COOL!