"My family has been enjoying this desert since the early 1980s. With the recipe making two pies, it’s great for large gatherings so there is plenty for all. It freezes easily so you can make ahead, or just save one for a future occasion. Perfect for a light, cool treat after a summer BBQ. But be prepared, everyone will want more!" – JANICE GARMON, LAWRENCEVILLE

Ingredients: 

1 pint frozen sweetened strawberries, halved

1 can condensed milk (12 oz.)

1/4 cup lemon juice

1 container Cool Whip

1/2 cup chopped pecans

2 graham cracker pie crusts

Directions:

In a large bowl, stir lemon juice thoroughly with condensed milk. Add strawberries, Cool Whip and pecans. Pour mixture equally in to crusts. Refrigerate at least 6 hours or overnight before serving. Pies may be frozen.