Carrot Ice Cream Pie
In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
Refrigerate for 30 minutes.
Place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended.
Transfer mixture to a bowl; stir in ice cream until well blended. Pour into pie crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 15-20 minutes before serving. Top and garnish as desired - whip Cream , nuts .. oo la la.