3/4 c. gingersnap crumbs
2/3 c. graham cracker crumbs (about 8 crackers)
1 tbsp. sugar
1/4 c. melted butter
1 qt. softened vanilla ice cream
1 can (6 oz.) thawed frozen pink lemonade concentrate

Heat oven to 350 degrees. Combine crumbs, sugar and butter; press firmly onto bottom and sides of an 8 or 9 inch pie pan. Bake 10 minutes; cool. Combine ice cream and lemonade; mix well. Pour into crust. Freeze until firm. Garnish with thin lemon slices and/or mint leaves. Serve frozen or slightly thawed.