1 cup crushed, low-fat graham crackers
2 tbsp sugar 2 tbsp light butter or margarine, melted
1 can (14 oz) low-fat sweetened condensed milk
1/2 cup frozen strawberry daiquiri mix concentrate, thawed
1 cup frozen strawberries in light syrup, thawed
2 cups light frozen whipped topping, thawed
Fresh strawberries for garnish (optional)
To make crust, combine graham crumbs, sugar, and butter in a small bowl. Spray an 8-inch springform pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Place crust in freezer while you prepare filling.
Beat sweetened condensed milk and daiquiri mix on low speed of electric mixer. Add strawberries and beat again until well blended. Fold in whipped topping. Pour into prepared crust. Cover with plastic wrap and freeze overnight.
To serve, run a knife around edge of pan and remove sides. Garnish individual pieces with fresh strawberries, if desired.