3-1/2 quarts vanilla ice cream, softened
4 cups graham cracker crumbs
1 cup butter, melted
3/4 cup sugar
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 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. Yield: 2 desserts (24 servings each).