INGREDIENTS
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2 Pre-made Graham Cracker Crust
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1 quart (4 cups) vanilla ice cream
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6 oz or 1/2 can of a 12 ounce frozen pink lemonade concentrate1 container
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(4 oz) frozen whipped topping, thawed (I used light cool whip)
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Red food coloring, if desired
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Lemon or lime peel, if desired