PINK LEMONADE ICE CREAM PIE

3/4 cup gingersnaps*
2/3 cup graham cracker crumbs*
1 tbsp granulated sugar
1/4 cup butter, melted
1 quart vanilla ice cream, softened
1 can (6-oz) frozen pink lemonade concentrate, thawed

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick spray; set aside.

Crush gingersnaps and add the the graham cracker crumbs; mix in the sugar and butter. Press mixture firmly into the prepared pie pan covering the bottom and sides. Bake at 350 degrees 10 minutes; cool.

Combine the ice cream and lemonade concentrate in a bowl; mix well. Pour into the cooled crust.

Free pie until firm.

*May use all graham cracker crumbs or use a prepared graham cracker crust.

This is a file photo.