Lemonade Cheesecake Pie

This recipe came from the same Kraft Food and Family magazine that I got the peaches and cream cheesecake. My mom actually made this one so give her credit for the yummy looking pictures! It is very refreshing and delicious. You can also find the recipe here.

Lemonade Cheesecake Pie

1 pkg (8 oz) Philadelphia cream cheese, softened

½ cup thawed frozen lemonade concentrate

1 tub (8 ox) Cool Whip whipped toping, thawed, divided

1 Honey Maid Graham pie crust

1 ½ cups sliced fresh strawberries

2 T sugar

Beat cream cheese in large bowl with mixer until creamy. Gradually add conc3entrate, beating well after each addition. Whisk in 2 cups cool whip; spoon into crust.

Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.

Pipe or smooth remaining cool whip around edge of pie just before serving. Top with berry mixture.