What's Cookin': Strawberry Icebox Pie

I veered away from my traditional strawberry pie this summer to try one that tempted me from the pages of Southern Living.  It was a last minute decision, so I cut a few corners regarding the pie crust and whipped cream; that said, it was still delicious ... Mike went back for seconds the first night it was served if that gives you any indication that it was a hit in our house ; )  Although fall is right around the corner, it's not too late to enjoy this summer dessert!

Strawberry Icebox Pie
Adapted from Southern Living

1 graham cracker pie crust (store bought or homemade)
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk (I used fat free)
1/2 (8-oz.) package cream cheese, softened (I used reduced fat)
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package) (I used sugar free and guestimated half a package)
1 1/2 cups Cool Whip topping (or make your own whipped cream)  

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Gently fold in Cool Whip. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Top with remaining Cool Whip before serving.