Perfect for the summer months, if we ever see warmth here in Utah. :0)
3 cups crushed graham crackers
1/2 cup sugar
3/4 cup melted margarine
2 teaspoon cinnamon
1/2 gallon vanilla ice cream, slightly softened
12 ounce frozen pink lemonade (can be substituted with a type of berry concentrate)
Mix together the crust ingredients and set aside 1 cup of the mixture. Press the rest on the bottom of a 9×13 inch pan. Bake at 350ºF for 5-10 minutes. Cool.
Mix the ice cream and lemonade together and pour evenly over the cooled crust.
Sprinkle the remaining crumb mixture over the top and cover.
Freeze at least overnight. (24 hours reliably.)