I love the combination of fresh strawberries and lemon curd. It’s so refreshing, especially in an easy make-ahead dessert like this.
—Roxanne Chan, Albany, CA
Prep: 15 min. + freezing • Makes: 8 servings
1 pint strawberry ice cream, softened
1 graham cracker crust (9 in.)
1 cup lemon curd
2 cups frozen whipped topping, thawed
1 pint fresh strawberries, halved
1. Spoon ice cream into pie crust; freeze for 2 hours or until firm.
2. Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, for 4 hours or until firm.
3. Remove from freezer 10 minutes before serving. Serve with strawberries.
Per serving: 1 slice equals 370 cal., 13g fat (7g sat. fat), 40mg chol., 171mg sodium, 58g carb. (40g sugars, 1g fiber), 2g pro.