In a large bowl, combine the quart of softened vanilla ice cream, 2 ½ cups of thawed Cool Whip and the thawed lemonade concentrate. Mix to fully combine. Pour half of the mixture into the graham cracker crust to form the first layer. Place pie and the bowl with the remainder of the ice cream mixture in the freezer to hardened for 1-2 hours. Meanwhile, make the lemon curd mixture. In another bowl, add remainder of the Cool Whip (2 ½ cups), the lemon curd and ½ teaspoon of yellow gel food coloring. Mix to combine. When the pie has hardened, spread the lemon curd layer over the layer of ice cream mixture. Return to the freezer to hardened, about 1-2 hours. When hardened, spoon the remainder of the frozen (slightly thawed) ice cream mixture over the lemon curd. Return to freezer for 6 hours or overnight. When ready to serve, slice and serve immediately.