VANILLA-LIMEADE ICE CREAM PIE

FOR THE CRUST:
23 chocolate wafer cookies, divided use
3 tbsp butter, melted
FOR THE FILLING:
3 pints vanilla ice cream, softened, divided use
6 tbsp frozen limeade concentrate, thawed, divided use
3 drops green food coloring

TO MAKE THE CRUST:
Take 11 of the wafers and trim 1/4-inch from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4-inch pieces. Combine crumbs with melted butter; press on the bottom of a 9-inch pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.

TO MAKE THE FILLING:
Spread 1 pint vanilla ice cream over frozen crust.

Combine limeade concentrate and food color. Drizzle 2 tbsp mixture over ice cream. Freeze until firm, at least 1 hour. Repeat layering ice cream and limeade mixture twice, freezing until firm each time.

Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper.

TO SERVE:
Remove from freezer and let stand 15 minutes before serving.

Makes 1 (9-inch) pie, 8 servings
Source: Patti - VDRJ67A