For crust, take 11 of the wafers and trim 1/4" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.

For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper. Remove from freezer and let stand 15 minutes before serving.