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Memorial Day weekend is quickly approaching and that means family, friends and, of course, the food. What will you be whipping up for your crowd?

I have absolutely fallen in love with the Strawberry Cool Whip Pie...a new diet version though....

2/3 C. Boiling water
1 pkg. (4 oz.) Strawberry Jello-sugar free
Ice cubes
1/2 C. cold water
1 tub (8 oz.) Cool Whip Lite, thawed
2 C. sliced strawberries, divided
1 ready-to-use reduced fat graham cracker crumb crust

Stir boiling water into gelatin within a large bowl for atleast 2 minutes until completely dissoved. Ice and cold water together to measure 1 cup. Add gelatin; stir until slightly thickened. Remove any unmelted ice.

Add whipped topping; stir with wire whisk until well blended. Stir in 1 C. of the sliced strawberries. Refrigerate 20-30 minutes or until mixture is very thick. Spoon into crust.

Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store in refrigerator.

My co-workers devoured this pie right up...and didn't feel bad about doing it!

Needed a new recipe for the cool whip I got yesterday!

I just love strawberries, especially this time of year. Thanks so much for sharing.

I love Memorial Day because the cooking (most of it) happens outdoors and out of my kitchen Does anyone have a really good recipe for ribs? We always have hamburgers and hot dogs and I thought we might try something new. They are kind of expensive, so I don't want to mess them up.

I fixed this easy Creamed Corn Casserole for the first time for our Memorial Day party and it was a huge hit. Super easy and super delicious!

This came from The Dean Bros. Cookbook- Creamed Corn and Fried Onion Casserole

Ingredients:
1 8 ou. package of cream cheese
1 10 ou. package frozen corn, thawed
Salt and freshly ground pepper
1 c. canned french-fried onions

Preheat oven to 350 degrees. Grease a 7 inch square casserole dish. Spread the cream cheese evenly on the bottom of the pan. Add corn, press into the cream cheese. Season with salt and pepper. Spread onions evenly over the top. Bake for 30 minutes.

*I used a souffle dish and it worked out just fine. The recipe calls for 8 ounces of cream cheese, but I used only 4 ounces. I'm sure with 8 ounces it would have been even better, but I was trying to cut down on the cream cheese. Also, I didn't cover the dish, but will next time for the first half of the baking so the onions don't burn (mine did a little). To cover that mistake up I stirred up the mixture and then topped with Panko for a crispy top and popped it back in the oven right before serving.

My husband thought it was so good he asked my friend if she made it!