1 pint vanilla ice cream, softened
3 1/2 cups thawed whipped topping
1 Graham cracker crust
Yellow food coloring, if desired
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring, whipping until smooth. Freeze, if necessary until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours.
You can use any frozen citrus concentrate.
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