9-inch ready-to-eat graham cracker crust
1/2 cup cold water
3 tablespoons powdered pink lemonade
1 tablespoon lemon juice
1 1/2 cups vanilla ice cream, softened
2 cups whipped topping, thawed
When it's hot outside, I don't like to turn on the oven to make a dessert...I would rather let my freezer do all the work!