Ingredients
4 cups graham cracker crumbs3/4 cup sugar1 cup butter, melted3-1/2 quarts vanilla ice cream, softened2 cans (12 ounces each) frozen orange juice concentrate, thawed
Preparation
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15x10x1-in. pans. Cover and freeze for at least 10 minutes.
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.
