- 1 Graham Cracker Ready Crust
- 1 8.2 oz. jar Lemon Curd
- 1 8 oz. Cool Whip
- 1 Pkg. Danish Strawberry Glaze
- 3-4 Pints Spooner Farms strawberries (washed & hulled)
Make strawberry glaze following directions on box. Set aside to cool completely.Â Mix Cool Whip with lemon curd and spread in bottom and sides of graham cracker crust.Â Â Slice 1 pint of strawberries and layer evenly on top of Cool Whip mixture.Â Use some of the cooled strawberry glaze to cover all of the sliced strawberries.Â Pile balance of strawberries over glaze.Â Berries can be cut in half or quarters if large.Â Use remaining glaze and a basting brush to completely cover the berries. Â Â Chill for 4 hours.Â Serve with extra Cool Whip or whipped cream.
***add blueberries over the top for a patriotic look.