2 (6 oz.) ready to fill graham cracker or shortbread pie crusts
1/2 gal. vanilla ice cream (French vanilla or vanilla bean flavor
works best), softened
1 (12 oz.) frozen lemonade concentrate, thawed
1 (16 oz.) tub frozen whipped topping, thawed
lemon slices and fresh mint (garnish)
Place pie crusts in freezer. Put softened ice cream, lemonade
concentrate and 3/4 of the topping into a large bowl. Stir until
blended. Spread 1/2 into each pie crust. Top each with remaining
whipped topping. Freeze until topping is firm, then cover
airtight with foil or plastic wrap and freeze 4 hours or until
hard. Serve with garnish. Yield: 6 to 8 pieces each pie. Makes 2
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