1 pkg. Pecan Sandies Cookies, crushed (might not need whole pkg)
1 frozen concentrate Pink Lemonade
½ gallon vanilla icecream
Allow icecream and lemonade to thaw. Crush cookies and press into the bottom of a cake pan. (save some crumbs for the top)Use your mixer to blend the icrecream and lemonade together. Pour over the cookies. Freeze for a minimum of 4 hours.
Note: You can use the same concept with mint chocolate chip icecream and oreos. When serving the mint chocolate version top with whipped topping and carmel topping.
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