Pink Lemonade Pie Ingredients Graham Cracker Crust 1 1/2 cups finely crushed graham crackers (20 squares) 1/3 cup butter or margarine, melted 3 tablespoons sugar Filling 1 quart (4 cups) vanilla ice cream, softened 1/2 can (12-oz size) frozen pink lemonade concentrate, thawed 1 container (4 oz) frozen whipped topping, thawed Red food color, if desired Lemon or lime peel, if desired Directions Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 min. or until golden brown; cool. In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel. Back