• 1 (6-ounce) can frozen lemonade or pink lemonade concentrate, partially thawed (my family’s favorite is pink lemonade)
• 1 pint (2 cups) vanilla ice cream, softened
• 1 (8-ounce) tub non-dairy whipped topping, thawed
• 1 prepared graham cracker crumb crust

Beat the lemonade concentrate in a large mixer bowl with an electric mixer on low speed for about 30 seconds. Gradually spoon in the softened ice cream and beat until well blended. Gently stir in the non-dairy whipped topping until smooth. If necessary, freeze the mixture until it will mound. Spoon the mixture into the prepared graham cracker crust. Freeze for 4 hours or overnight until firm. Let stand at room temperature for 30 minutes or until the pie can be cut easily. Garnish with strawberries, if desired. Store leftover pie in the freezer. Makes 8 servings.