3/4 cup gingersnap crumbs
2/3 cup (8 crackers) graham cracker crumbs
1 tablespoon granulated sugar
1/4 cup butter or margarine, melted
1 quart vanilla ice cream, softened
1 (6 ounce) can frozen pink lemonade concentrate, thawed

Preheat oven to 350 degrees F.

Mix crumbs, sugar and butter. Press mixture firmly and evenly over bottom and side of 9-inch pie pan. Bake 10 minutes. Cool.

Combine ice cream and lemonade in bowl; mix well. Pour into crust. Freeze until firm. Garnish with fresh peach slices, if desired.