1 2/3 c. crushed peanut butter cereal
1/3 c. firmly packed brown sugar
1/3 c. softened butter
1 qt. vanilla ice cream
1 (6 oz.) can frozen lemonade concentrate
several thin lemon slices (for garnish)

Combine crushed cereal, brown sugar and butter; mix thoroughly. Reserve 1/4 cup crumb mixture for garnish. Press remaining mixture firmly into 9-inch pie pan.

Bake at 350°F for 5 to 8 minutes. Cool, then freeze. Allow lemonade concentrate and ice cream to thaw just enough to mix easily. Spread in pie shell and garnish with reserved crumbs and lemon slices. Return to freezer; keep frozen until serving.

Note: To save time, I have used traditional crumb crust for this pie. I have also substituted pink lemonade for a slightly different look.