1 (9-inch) graham cracker pie crust
2 cups strawberry ice cream, softened
1 cup lemon creme pie filling
1 tub Cool Whip, thawed
2 cups fresh strawberries, sliced
1/4 cup fresh blueberries
Directions:
Spoon softened strawberry ice cream into pie crust, using a spatula to spread ice cream evenly into the crust. Place pie in freezer for 1 hour or until ice cream is firm.
Spread lemon creme over top of frozen ice cream and then top with Cool Whip. Cover the pie with aluminum foil and place in it the freezer for at least 2 hours or until Cool Whip is firm.
Slice fresh strawberries and wash blueberries to place on top of the pie right before your ready to serve.
source : http://deliciouslysprinkled.com
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