Pink Lemonade Ice Cream Pie

Ingredients

• 3/4 cup gingersnap crumbs
• 2/3 cup (8 crackers) Graham cracker crumbs
• 1 tablespoon granulated sugar
• 1/4 cup butter, melted
• 1 quart vanilla ice cream, softened
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed

Instructions

1. Heat oven to 350 degrees F.
2. Mix crumbs, sugar and butter. Press mixture firmly and evenly over bottom and side of a 9 inch pie pan.
3. Bake for 10 minutes. Cool.
4. Combine ice cream and lemonade in bowl; mix well. Pour into crust.
5. Freeze until firm.
6. Garnish with fresh peach slices, if desired.