Lemonade Ice Cream Pie

Makes 8 servings
Hands on time: 20 minutes
Total time: 4 hours 20 minutes

Crust:
25 Ginger snaps, finely crushed (about 1 1/2 cups)
1/4 cup butter, melted
Filling:
1 quart (4 cups) vanilla ice cream, softened
1/2 cup frozen lemonade concentrate, thawed
Topping:
1/2 cup heavy whipping cream
1 T. powdered sugar
4 strawberries, halved

1. Heat oven to 350*
2. Combine crushed cookies and butter with fork. Press into 9" pie pan.
3. Bake about 8 minutes. Cool completely
4. Mix ice cream and lemonade. Pour into crust. Freeze at least 4 hours.
5. When ready to serve, whip cream and sugar until stiff peaks form. Place cream in 8 dollops around edge of pie. Place strawberry half in each dollop.
Tip: This crust recipe is a basic recipe that will work well with other pie recipes needing a crumb crust. Be creative and try with other ice cream flavors and toppings.