Strawberry Lemonade Icebox Pie

You never hear of Icebox Pies or Cakes anymore.  And for why I have no idea.  They are so easy to assemble, use few ingredients, have endless combinations and are simply delicious.  This particular one is a favorite of ours at the end of a long hot summer day.  It is so bright and refreshing while being cool and creamy.  And if anyone knows me, even just a little, they'll know that I am obsessed with the scent and flavor of lemons.  Heck, sometimes I'll slice some up for no other reason than to just rub them into my cutting board.  That way I can smell lemons all day long.  And my children, they will each split a lemon and suck on it like a popsicle.  I may have eaten a few too many while they were still in my tummy.

1 1/2 cups graham cracker crumbs

3 T. of sugar

1/3 cup of melted real unsalted butter

1 Large tub of Cool Whip

1 container of frozen lemonade concentrate (slightly melted)

zest from 1 lemon

juice from 1/2 of lemon

1-14oz. can of sweetened condensed milk

1 cup of fresh strawberries (rinsed/ diced)

-Preheat oven to 350*.  In a medium mixing bowl combine the first 3 ingredients in the order shown above.  Once graham cracker mixture is evenly moist, press it firmly into the bottom of a 9" glass pie pan.  You want to make sure to create a slight edge about a 1/2" around the edge of the crust.  Bake for 8 minutes; remove to cool.  Meanwhile for the filling, mix together the remaining ingredients in a large mixing bowl.  Once pie crust has completely cooled, spoon in filling (you may have some leftover-just freeze it in tupperware for a frozen scooped treat for another time).  Toss pie into the freezer (making sure to have it level) over night to properly set and freeze.  Serves 8.  Enjoy!