Graham cracker crust
1/2 gal. vanilla ice cream
1 (12 oz.) can frozen grape juice

Make enough of graham cracker crust to spread into bottom of 9 x 13 inch pan. Save 1/2 cup of crumbs for later use. Bake for 8 minutes; cool. Spread softened ice cream onto crust and pour thawed grape juice over ice cream. Sprinkle remaining crumbs over ice cream. Freeze.