It's perfect for the fourth of July holiday. It's fresh and light!
Strawberry Icebox Pie
1 graham cracker pie crust
2 cups of fresh strawberries
1 (14oz) can sweetened condensed milk
1/2 package (8oz) of cream cheese
4 Tablespoons plus 1 tsp strawberry gelatin (1/2 package, 3oz)
2 Cups whipping cream
1/3 cup granulated sugar
Process strawberries in a food processor until finely chopped, stopping to scrape down the sides as needed.
Beat condensed milk and next 2 ingredients on medium speed until smooth. Add strawberries and beat on low until well blended. Transfer to a large bowl.
Beat 3/4 cup whipping cream at high speed until peaks form. Gently fold in whipped cream and strawberry mixture. Spoon into prepared pie crust. Cover and freeze 8-12 hours or until firm.
Beat remaining 1 1/4 cup whipping cream at high speed until foamy, gradually add granulated sugar, beating until soft peeks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm.
Cut a slice, or two, and enjoy!