(by Shirley McNevich)
2 ready-made graham cracker crusts (or make your own)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
12oz. Cool Whip (thawed)
1 quart strawberries (washed, de-stemmed and sliced)
In a bowl add condensed milk and lemon juice--stir. Add Cool Whip--stir. Take out 1/2 cup of the strawberries and save for topping. Add the rest of the strawberries to the Cool Whip mixture--stir. Pour half of the Cool Whip mixture into each crust. Spread the reserved strawberries evenly over the top of each pie. Refrigerate overnight.