1 (6 oz.) can frozen concentrate orange juice (lemonade or pink lemonade)
1 pt. softened vanilla ice cream
3 1/2 c. Cool Whip, thawed
1 (6 oz.) graham cracker crust

Beat concentrate in large mixing bowl, approximately 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 (at least 4 hours or overnight). Let stand 10 minutes at room temperature before serving.

NOTE: Store leftover pie in freezer.