Lemonade Ice Cream Cake

Crust:
Crush enough pecan Sandie's cookies to cover a 9X13 pan and place crumbs in pan. (No need to butter or bake, just line the bottom of the pan)

Take one carton of Vanilla ice cream (1/2 gallon) and 1/2 can of pink lemonade concentrate and 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 set.