LEMONADE ICE CREAM PIE
2 ready to fill graham cracker crusts
1/2 gal. vanilla ice cream (French vanilla or Vanilla bean), softened
1 (12-oz) can frozen lemonade concentrate, thawed
1 (16-oz) tub Cool Whip
Lemon Slices for garnish
Place crusts in freezer to chill. Put softened ice cream, lemonade concentrate, and 3/4 of the Cool Whip in large bowl. Stir to blend. Spread 1/2 in each pie crust. Use remaining Cool Whip to cover each pie or to decorate the tops of the pies. Freeze until firm and cover with plastic wrap. Freeze about 4 hours before serving. Garnish with lemon slice.
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