Lemonade Pie With Blueberry Sauce

• 2/3 cup graham cracker crumbs
• 4-1/2 teaspoons sugar
• 2 tablespoons butter, melted
• 2 cups vanilla ice cream, softened
• 1 cup whipped topping
• 1/2 cup thawed lemonade concentrate
• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1/4 cup water, divided
• 1 teaspoon lemon juice
• 1-1/2 teaspoons cornstarch

1. In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a 7-in. pie plate coated with cooking spray.
2. In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm.
3. In a saucepan, combine the blueberries, sugar, 2 tablespoons water and lemon juice; cook and stir over medium heat until sugar is dissolved. Combine cornstarch and remaining water until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Refrigerate until chilled.
4. Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce.

graham cracker crumbs, sugar, butter, vanilla ice cream, concentrate, blueberries, sugar, water, lemon juice, cornstarch

Taken from www.tasteofhome.com/recipes/lemonade-pie-with-blueberry-sauce/ (may not work)