Lemon Ice Cream Pie

Pie Shell:

1 generous cup corn flakes, crushed

1/3 cup butter, melted

2 T sugar

Mix well, press firmly into ungreased 9-inch pie pan.  Put in very low oven 5 minutes, cool, then chill until firm.

Filling:

Soften 1 quart vanilla ice cream, add 1 can thawed frozen lemonade, mix well.  Fill shell with ice cream mixture and put in freezer for 4 hours or until frozen again.  Allow to stand at room temperature for 10-15 minutes before serving.