Ingredients
1 can (14 ounces) sweetened condensed milk1/4 cup lemon juice1 carton (12 ounces) frozen whipped topping, thawed1 quart fresh strawberries, sliced, divided2 graham cracker crusts (9 inches)
Preparation
In a large bowl, combine milk and lemon juice. Fold in whipped topping. Set aside 1/3 cup strawberries for garnish; stir remaining strawberries into filling. Spoon into crusts. Refrigerate for at least 4 hours before serving. Garnish with reserved strawberries.
