In a medium mixing bowl melt the butter.

Add the graham cracker crumbs and 1 tablespoon sugar.

Stir to combine.

Press the crumbs into a 9 inch pie pan.

Place the crust into the fridge to chill while you prepare the filling.

In a mixing bowl whisk together the sweetened condensed milk, whipped topping and lemonade concentrate.

In a blender or food processor add the strawberries, 1 tablespoon sugar, vanilla and water.

Blend until smooth.

Pour half the strawberry mixture into the pie crust.

Carefully and slowly pour the lemonade filling into the pie crust.

Add the rest of the strawberry filling in dollops across the top of the lemon filling.

Using a toothpick swirl the strawberry into the lemonade filling.

Place into the freezer for at least 4 hours.

Garnish with fresh chopped strawberries.

Slice and serve!