Place a sleeve of graham crackers inside a quart freezer bag. Squeeze out the extra air and zip it closed. Crush the crackers with a rolling pin, rolling over and over it, until finely crushed.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter with a fork until combined. Press into pie plate and refrigerate.
In a large bowl, mash strawberries. You could also use a food processor to puree the strawberries.
Stir in sweetened condensed milk and freshly squeezed lemon juice. With a rubber spatula, fold in whipped topping until incorporated.
Spoon filling into prepared graham cracker pie crust. Cover with tin foil. Freeze for 6 hours or until firm. Serves 8.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.