1 (6 oz.) can frozen concentrate orange juice or limeade
1 pt. vanilla ice cream, softened
3 1/2 c. thawed Bird's Eye Cool Whip Topping
1 graham cracker ready crust

Place concentrate in large mixer bowl and beat about 30 seconds. Gradually spoon ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm, at least 4 hours. Store any left over in freezer.