Strawberry Fluffy Pie

I made this for dessert a few months ago on Easter.  With all the fresh strawberries around, I'll be making it again soon.  It is a rather sweet, okay, really sweet pie, but it turned out delicious.  My husband loved it! It's also REALLY easy if you have a food processor. 

Just remember that you only use 1 CUP of cool whip - not 1 container.  Many similar recipes do ask for a container, and I almost made this mistake. 

Strawberry Fluffy Pie
Source: Pie:  Carolyn @ Quiltmaker via Pinterest
            Graham Cracker Crust:  Carol @ allrecipes.com
Serving:  6-8

Graham Cracker Crust
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 T. butter, melted

1.)  Preheat oven to 375 degrees.

2.)  Mix graham cracker crumbs, melted butter, and sugar until well blended.  Press mixture into 8-9 inch pie pan. 

3.)  Bake at 375 for 7 minutes. 

Note:  A food processor works well to make the graham cracker crumbs.  You could also use a rolling pin and large storage/freezer bag. 

Strawberry Fluffy Pie
Ingredients:
3 oz. cream cheese
1 (14 oz) can sweetened condensed milk
2 1/2 cups fresh or frozen strawberries
3 T. lemon juice, freshly squeezed
1 c. cool whip

1.)  Combine cream cheese, condensed milk, strawberries, and lemon juice in a food processor until smooth. 

2.)  Fold in cool whip.

3.)  Pour mixture into prepared pie crust and garnish with a strawberry sliced 3/4 of the way through.  Freeze 4 hours or until firm.

Note:  I actually kept my pie in the freezer until it was gone.  We preferred the more "ice creamy" texture.   

Enjoy!