Strawberry Icebox Pie đ°â¨
Ingredients:
1 pre-made graham cracker crust
1 can (14 oz) sweetened condensed milk
1 container (8 oz) Cool Whip, thawed
1 can (21 oz) strawberry pie filling or 2 cups fresh strawberries mixed with 1/4 cup sugar
3 1/2 teaspoons dry strawberry Jello mix
1/4 cup fresh lemon juice
Fresh strawberry slices and whipped cream for garnish (optional)
Directions:
In a large mixing bowl, combine the sweetened condensed milk, strawberry pie filling (or fresh strawberries with sugar), and dry strawberry Jello mix. Stir until well blended.
Add the fresh lemon juice and mix again to incorporate.
Gently fold in the Cool Whip, ensuring the mixture remains light and fluffy.
Pour the filling into the pre-made graham cracker crust, spreading evenly.
Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Garnish with fresh strawberry slices and whipped cream before serving, if desired.
Prep Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
For a firmer pie, freeze for 1-2 hours before serving.
Use homemade whipped cream instead of Cool Whip for a richer texture.
