Lemon Cheesecake Pie

• 1 (8 ounce) package cream cheese, softened
• 12 cup frozen lemonade concentrate, thawed
• 1 (8 ounce) Cool Whip Topping, divided
• 1 graham cracker pie crust
• 1 12 cups fresh strawberries, sliced
• 2 tablespoons sugar

1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually add concentrate, beating well after each addition.
3. Whisk in 2 cups Cool Whip; spoon into crust.
4. Refrigerate 4 hours or until firm.
5. Meanwhile, toss berries with sugar.
6. Refrigerate until ready to use.
7. Pipe or spoon remaining Cool Whip around edge of pie just before serving.
8. Top with berry mixture.

cream cheese, topping, graham cracker pie crust, fresh strawberries, sugar

Taken from www.food.com/recipe/lemon-cheesecake-pie-361852 (may not work)