1 prepared graham cracker crust
1 (6 oz.) can lemonade frozen concentrate
1 pt. vanilla ice cream, softened
1 (8 oz.) container thawed non-dairy whipped topping
Few drops of yellow food coloring

Place concentrate in bowl and beat for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and a few drops yellow food coloring until smooth.

Spoon into a graham cracker pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer.