1 can (6 oz.) frozen lemonade
1 pt. frozen vanilla yogurt
3 1/2 c. thawed light whipped topping
9 inch graham cracker crust

Combine 1 1/2 cups graham cracker crumbs, 2 tablespoons honey and 1 tablespoon oil. Mix and press into 9 inch pan. Bake 10 minutes at 350 degrees.

In large mixing bowl put lemonade concentrate and beat 30 seconds. Gradually add frozen yogurt by spooning into lemonade. Blend well. Fold in whipped topping. Whip until smooth. Freeze mixture until it mounds. Spoon in graham cracker crust. Freeze at least 4 hours. Store any leftover in freezer.