Strawberry Cream Pie
YOU WILL NEED:
Graham cracker crust: (Don't buy one, they are nasty. The crust is what makes this so good!)
1 1/4 cups graham cracker crumbs (1 pkg crushed)
1/4 cup granulated sugar
5 TB melted margarine or butter
Mix above ingredients together. Using the back of a large spoon, press crumb mixture firmly on bottom and up sides of a 9 inch pie plate. Bake crust at 350 degrees for 6 to 8 minutes, or until light golden brown. Cool then fill.
1 small pkg Cream Cheese (3 1/2 oz.)
1 1/4 cups powdered sugar
1 cup Cool Whip (I buy a small cool whip, you will use the rest for the top of pie)
Beat Cream Cheese with hand mixer, until smooth. Blend in Powdered sugar until smooth. Blend in the cool Whip. Fill Cooled Pie shell with Cream Mixture on bottom and almost to the top of crumb shell. Refrigerate while preparing berry mixture.
1 1/2 to 2 cups of sliced or whole Strawberries
1 pkg Strawberry Danish junket (4 3/4 oz.) It’s close to the jell-o in the grocery store
1 3/4 cups COLD Water
Stir contents of junket pkg into 1 3/4 cups cold water in medium saucepan. Bring to a full boil or medium heat, stirring constantly. Boil for one good minute. The Berry sauce, will darken in color after that minute. Cool slightly, and then add your sliced or whole berries. Pour Berry Sauce over the top of Cream mixture, being careful, not to cover the tops of the graham cracker crust completely. It will make your crumbs soft. Cool in the fridge until pie is well set. Top with additional Cool Whip if desired.
This recipe is from http://www.justgetoffyourbuttandbake.com/
Rae adds: "When I don't want to mess with a graham cracker crust, I just make a white cake - bake in a cookie sheet and spread all this stuff on top. Aunt Lynne makes the cake in cupcake papers ( small amounts) and puts the filling and strawberries on top and then she doesn't have to worry about cutting and storing a big cake."
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