1 - can (16 fl. oz.) frozen concentrate orange juice, lemonade or pink lemonade

1 - pint vanilla ice cream, softened

3 ½ - cups (8 oz.) non-dairy whipped topping, thawed

1 - (6 oz.) graham cracker crumb crust

BEAT:concentrate in large mixer bowl about 30 seconds. Blend in ice cream.

FOLD:in whipped topping until smooth. Freeze, if necessary, until mixture will mound.

SPOON:into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving.

NOTE:Store leftover pie in freezer.