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

Beat concentrate in large mixing bowl about 30 seconds; blend in ice cream; fold in whipped topping until smooth. Freeze; if necessary until mixture will mound.

Spoon into crust; freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving. Freeze any left over pie.