This 15 minute summer treasure is a favorite at our house. Using store purchased crusts makes this a snap.
2 9-inch graham cracker pie crusts
1/2 gallon vanilla ice cream, softened (does not have to be a high-end brand nor vanilla bean)
12 oz lemonade concentrate, thawed
Make (cool) or open package of crusts.
In a large bowl ix ice cream and lemonade concentrate until smooth. Pour half of the mixture into each of the pie crusts. Freeze.
Serve frozen. Slice into six or eight pieces to serve.