LEMONADE STAND PIE
1 can ( 6 ounces ) frozen lemonade or pink lemonade concentrate, partially thawed.
1 pint or 2 cups of Breyers vanilla ice cream, softened.
1 - 8 oz tub of Cool Whip topping, thawed.
1 prepared graham cracker crust, 6 ounce size.
Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon is ice cream; beat until well blended. Next stir in Cool Whip gently until smooth. If necessary freeze til mixture will mound. Spoon into crust.
Freeze 4 hours or overnight until firm. When ready to serve, let stand at room temperature for 30 minutes or until pie can be easily cut.
Garnish with fresh strawberries. Store any leftover pie in freezer. Serves 6.