Ingredients
1 pint strawberry ice cream, softened1 graham cracker crust (9 inches)1 cup lemon curd2 cups frozen whipped topping, thawed1 pint fresh strawberries, halved
Preparation
Spoon ice cream into pie crust; freeze 2 hours or until firm.
Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm.
Remove from freezer 10 minutes before serving. Serve with strawberries.
