Thursday, March 22, 2012

#2349 - Strawberry Cool Whip Pie

(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.

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