Lemonade Stand Pie

• 1 can (6 oz.) frozen lemonade concentrate or pink lemonade concentrate, partially thawed
• 1 pint (2 cups) vanilla ice cream, softened
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)

1. Beat concentrate in large bowl with electric mixer on low speed about 30 seconds.
2. Gradually spoon in ice cream; beat until well blended.
3. Gently stir in whipped topping until smooth.
4. Freeze until mixture will mound, if necessary.
5. Spoon into crust.
6. Freeze 4 hours or overnight until firm.
7. Let stand at room temperature 15 minutes or until pie can be cut easily.
8. Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired.
9. Store leftover pie in freezer.

concentrate, vanilla ice cream, honey

Taken from www.kraftrecipes.com/recipes/lemonade-stand-pie-51687.aspx (may not work)