1 6 oz. can frozen juice concentrate
1 pt. (2 c.) vanilla ice cream
3 1/2 c. (8 oz. package) Cool Whip, thawed
1 6-oz. graham cracker crust
Directions:
Beat concentrate in large bowl 30 seconds. Blend in ice cream.
Fold in whipped topping, stirring until smooth. Freeze until mixture will stand. Spoon into crust.
Freeze until firm. (4 hours or overnight) Let stand at room temp 5 minutes before serving.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday March 21st, 2006