Crush the nilla wafers in a food processor by pulsing until they resemble fine crumbs. Add the melted butter, pulse again.

Press into a pie plate.

In a stand mixer combine the ice cream, ½ of the whipped cream and crystal light packet. Whisk on high until well combined. If you want it to be a darker pink you can add some food colouring. Pour into the pie plate and smooth out. Place in the freezer for about 4 hours, or preferably overnight.

Pull out the pie about 10 minutes before serving and top with the remaining ½ of the whipped cream. If desired top with the pink coconut.

Pink Coconut Optional topping:

You can make the coconut pink fairly easily. Start with a small amount of coconut on a glass bowl. Add 1 drop of food colouring and mix thoroughly, then add more coconut until you get the colour you want to achieve. Toss over top of the pie just before serving.

Serve with a big old pretty in pink smile!