Lemonade Ice Cream Cake

This is one of my favorite summer-time desserts and it's super easy!!!

1 pkg. pecan sandies cookies, crushed (might not need whole pkg)
1 frozen concentrate pink lemonade
1/2 gallon vanilla icecream

Allow icecream and lemonade to thaw until softened (but not totally liquid).  Crush cookies and press them into the bottom of a cake pan (as thick as you desire).  Use mixer or hand mixer to blend icecream and lemonade together until well blended.  Scoop and spread icecream mixture over cookies.  Sprinkle a few of the cookie crumbles on the top for decoration.  Cover and freeze for a few hours until frozen (a minimum of 4 hours).  Serve frozen.

Note:   you can use the same concept with oreos and mint chocolate chip icecream.  When serving it this way drizzle with chocolate and carmel sauce and cool whip.