Strawberry Cream Pie
Strawberry Cream Pie is one of those recipes that incorporates two of my faves–a creamy pudding mixture and a fresh strawberry mixture.
In this pie, the pudding mixture consists of instant cheesecake pudding and whipped topping which makes it light and fluffy. The strawberry mixture is a combination of fresh strawberries that have been halved and a thickened strawberry filling that incorporates the right amount of sweetness. I like to top it all off with chocolate syrup. Please feel free to share the recipe when your friends and relatives ask how you made it. In summary, you will want to make this no-bake Strawberry Cream Pie soon. This would be a great dessert to serve with my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Strawberry Cream Pie:
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This recipe requires additional time for chilling.
- 1 deep-dish pie shell prebaked according to package directions
- 3.4 oz. instant jello cheesecake filling
- 1 3/4 cup cold milk
- 4 oz. whipped topping
- 3 cups strawberries, halved
- 1 cup crushed strawberries, use a potato masher
- 1/2 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- chocolate syrup, optional
Beat pie filling with the milk for 2 minutes on low speed with electric mixer.
Fold in the whipped topping and spread into cooled pie crust.
Refrigerate for 1 hour.
Arrange cut strawberries over cooled filling.
Combine the crushed berries with the water in a saucepan.
Gently boil for 2 minutes, stirring.
Combine the sugar and cornstarch and gradually add to the crushed berries mixture.
Cook until thick and clear, boiling about 2 minutes while stirring constantly.
Cool this mixture for 30 minutes in freezer.
Pour the cooled mixture over the halved strawberries, spreading to the edges.
Chill for at least 1 hour before serving.
Optional: serve with chocolate syrup
Have you tried this recipe? If so, please tell me what you thought in the comments and give it a star rating. Thanks so much!