1 (6 oz.) can frozen concentrated orange juice, lemonade or pink lemonade
1 pt. vanilla ice cream, softened
3 1/2 c. (8 oz.) Cool Whip non-dairy whipped topping, thawed
1 (6 oz.) graham cracker crumb crust

Beat concentrate in large mixer bowl about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze, if necessary, until mixture will mold. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving.

NOTE: Store leftover pie in freezer.