Crust:
Crush enough pecan sandies cookies to cover a 9x13 inch pan and place crumbs in pan. (no need to butter or bake, just line the bottom of the pan)
Take 1 carton of vanilla ice cream (½ gallon) and ½ can of pink lemonade concentrate add mix together.
Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to freeze.
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