4 lemons
2 cups butter, softened
1 cup white sugar
1 cup milk
2 teaspoons vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped fresh strawberries
In a blender combine lemon zest, lemon juice and butter. Cover and refrigerate a few hours.
In a small bowl, mix 1 cup sugar and 1 cup milk. Beat in vanilla extract. Fold lemon mixture into whipped topping. Create 2 or 3 layers of whipped topping. Freeze each layer until serving time. Spread each with 1 cup lemon filling and spread over top of lemon layer. Garnish with strawberries. Serve at room temperature.