½ gallon box vanilla ice cream
12 oz. can frozen juice concentrate (we’ve used orange juice, lemonade, limeade, raspberry lemonade, and pineapple and all were good)
Allow them to soften just enough that they can be stirred together.
While waiting for the ice cream to soften, make a graham cracker crust in a 9x13 pan. Crush one pack graham crackers
¼ cup sugar
1 cube melted butter or margarine
½ cup chopped walnuts (optional)
Mix ingredients and flatten into bottom of pan
Spread ice cream and juice mixture on crust and return to freezer to set.
Submitted by: Debbie
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