Crust (I use a store bought graham cracker crust)
51 Vanilla wafers, divided
3 tablespoons butter
2 cups vanilla ice cream, softened
1 can (16 ounces) frozen pink lemonade, thawed (3/4 cup)
1 container whipped topping, thawed, divided
Lemon slices (edges dipped in pink sugar)
Pink sugar crystals
1.) Crush vanilla wafers in a plastic bag. Add melted butter and mix well. Press into bottom of a deep pie pan. Line edge of the pie pan with the remaining wafers.
2.) For filling, combine ice cream and lemonade concentrate and beat until smooth. Fold in 3 cups of the whipped topping. Pour into prepared pie pan. Freeze at least 3 hours.
3.) Garnish or decorate as you want.