Strawberry Lemonade Icebox Pie

2 1/2 c. finely crushed graham crackers or pretzels

12 T. melted butter

4 T. sugar

1/2 c. natural lemonade with strawberry (I used Florida's Best) or 12 oz. can frozen lemonade, partially thawed

16 oz. cool whip, thawed

14 oz. can condensed milk

8 oz. cream cheese, softened

1-2 t. strawberry extract, to add more flavor

redi whip, for garnish if desired

sliced strawberries, for garnish, optional

Preheat oven to 350. Combine first 3 ingredients and press into two pie plates or one 9x13 dish. *Bake for 5-8 minutes. Remove from oven and let cool slightly. In a large bowl combine lemonade, cool whip, cream cheese, and condensed milk. Add strawberry extract. Pour into crust(s). Place in refrigerator for at least 3 hours. When ready to serve, add redi whip and sliced strawberries to each slice. Enjoy!

This is a nice refreshing dessert, especially on a hot day.

*the crust does not have to be baked if using graham crackers.

**If the pie is soupy after 3 hours in the fridge, it can be frozen and the taste won't be compromised...may even be more refreshing!

***Other variations:

Orange Icebox Pie: (for 2 pies)

Substitute 1 1/2 c. thawed orange juice concentrate for the lemonade, substitute orange extract for strawberry.

Creamy Pineapple Icebox Pie:

Substitute 16 oz. can undrained crushed pineapple for the lemonade, add 1/2 c. lemon juice, omit cream cheese (if desired)