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Strawberry Icebox Pie: A Cool and Creamy Delight
- Prepare the Filling:
- In a large mixing bowl, combine the can of sweetened condensed milk with the Cool Whip.
- Gently fold the two together until well blended and smooth. Be careful not to deflate the Cool Whip too much.
- Incorporate the Strawberries:
- If using strawberry pie filling, fold it into the cream mixture until evenly distributed.
- If using fresh strawberries, macerate them by combining the diced strawberries with 1/4 cup of sugar. Let them sit for about 10 minutes, then fold them into the cream mixture.
- Assemble the Pie:
- Pour the creamy strawberry mixture into the graham cracker crust, spreading it out evenly. Smooth the top with a spatula for a clean finish.
- Chill the Pie:
- Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or until the filling is firm and set. For best results, let it chill overnight.
- Decorate and Serve:
- Before serving, garnish with fresh strawberry slices, dollops of whipped cream, or a sprinkle of graham cracker crumbs if desired.
