• Strawberry Icebox Pie

Ingredients:

For the Base:
1 Graham Cracker Crust
For the Filling:Baked cauliflower
1 can of Eagle Brand Sweetened Condensed Milk
1 regular-size container of Cool Whip (approximately 8 oz)
1 can of Strawberry Pie Filling (or 1 cup fresh diced strawberries)
If using fresh strawberries
Optional Add-Ons:Creamy Chicken Lasagna with White Sauce
Fresh Strawberries
Whipped Cream
Graham Cracker Crumbs
Instructions:
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.Homemade Peanut Butter Frosting
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.