Let’s assemble this incredibly easy Strawberry Lemonade Freezer Pie:

1. Prepare the Crust:

If using a store-bought crust, it’s ready to go!

If making your own simple graham cracker crust: Combine 1 ¼ cups graham cracker crumbs, ¼ cup sugar, and ⅓ cup melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch pie plate or springform pan. (You can briefly bake at 350°F for 8-10 mins and cool completely for a crisper crust, or use it unbaked).

2. Combine Filling Base:

In a large bowl, combine the thawed frozen sweetened sliced strawberries (including their juices) and the dry instant lemon pudding mix.

Stir well until the pudding mix is mostly dissolved and the mixture begins to thicken slightly. Let it stand for about 5 minutes.

3. Fold in Whipped Topping:

Add the thawed frozen whipped topping to the strawberry-pudding mixture.

Gently fold the whipped topping in until everything is evenly combined and no streaks remain. Be careful not to overmix and deflate the whipped topping too much.

4. Fill the Crust:

Spread the strawberry lemonade filling evenly into the prepared graham cracker crust.

5. Freeze Until Firm:

Cover the pie loosely with plastic wrap or foil.

Freeze for at least 8 hours, or preferably overnight, until the pie is completely firm and set.

6. Soften Slightly Before Serving:

Let the frozen pie stand at room temperature for 5-10 minutes before slicing and serving. This makes it easier to cut and improves the texture slightly.

7. Garnish and Serve:

If desired, garnish slices with additional whipped topping and fresh strawberries just before serving. Enjoy your cool and refreshing treat!