4 cups graham cracker crumbs
3/4 cup sugar…
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed
In a bowl, combine cracker crumbs and sugar; stir in butter. Set
aside 2 cups for topping. Press remaining crumb mixture into two
greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least
In a large bowl, combine ice cream and orange juice concentrate until
smooth. Spoon over crusts (pans will be full). Freeze for 10
minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and
freeze for up to 2 months. Remove from the freezer 15 minutes
before serving. Yield: 2 desserts (24 servings each).