1 can (6 fl. oz.) frozen concentrate orange juice, lemonade or pink lemonade
1 pt. vanilla ice cream, softened
3 1/2 c. (8 oz.) Cool Whip, thawed
1 (6 oz.) graham cracker crumb crust

Beat concentrate in large mixing bowl about 30 minutes. 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. NOTE: Store leftover pie in freezer.