Lemonade Pie with Blueberry Sauce

Directions

• In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a 7-in. pie plate coated with cooking spray.
• In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm.
• In a saucepan, combine the blueberries, sugar, 2 tablespoons water and lemon juice; cook and stir over medium heat until sugar is dissolved. Combine cornstarch and remaining water until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Refrigerate until chilled.
• Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce.