1 pkg. (8 oz.) philadelphia cream cheese, softened
1/2 c. thawed frozen lemonade concentrate
1 tub (8 oz.) cool whip whipped topping, thawed, divided
1 honey maid graham pie crust (6 oz.)
1-1/2 c. sliced fresh strawberries
2 tbsp. sugar
Instructions
Beat cream cheese in large bowl with mixer until creamy. Gradually
add concentrate, beating well after each addition. Whisk in 2 cups
cool whip; spoon in crust.
Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar.
Refrigerate until ready to use.
Pipe or spoon remaining cool whip around edge of pie just before
serving. Top with berry mixture.
Originally Submitted
7/18/2017
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