pink lemonade pie

One of my FAVORITE summer treats, and so easy too!

Makes a 9x13 pan

Graham cracker crust:
1 pkg graham crackers
4-6 TBSP melted butter
1-2 TBSP sugar

Smash graham crackers into crumbs. Add melted butter and sugar to taste and texture desired. Press into bottom of 9x13" pan.

Filling:
1/2 gallon regular vanilla ice cream
8 oz Minute Maid frozen pink lemonade concentrate (I like Minute Maid because it is a stronger concentrate [4 1/3:1 as opposed to the regular 3:1] so you can use less and the pie stays creamy , but the flavor is still strong)

Let ice cream soften slightly and pink lemonade concentrate defrost but still be cold. Mix together in large mixing bowl. Add pink food coloring if desired to reach desired color. Gently scoop over graham cracker crust and smooth out, pressing into all corners. cover and re- freeze until ready to serve.

This is beautiful on a plate with raspberry syrup swirled underneath the pie or with a mint sprig and a few raspberries on top.

Enjoy!