1 store bought graham cracker pie crust
1 (6 oz.) can lemonade frozen concentrate
1 pt. vanilla ice cream
Yellow food coloring (if desired)
8 oz. Cool Whip, thawed

Pour lemonade in large bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in Cool Whip. Whip until smooth. Pour into pie shell. Freeze until firm (about 4 hours). Store any leftover in freezer. Pineapple or lime may be substituted for lemon