1 can (6 fl. oz.) 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 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 for 10 minutes before serving.