CREAMY STRAWBERRY PIE
22 vanilla sandwich cookies
3 tablespoons butter, melted
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8 ounces cream cheese, room temperature
1/4 cup sugar
1 cup milk
1 (3-ounce) package strawberry gelatin
1 cup fresh strawberries, chopped
8 ounces whipped topping, thawed (buy a 16-ounce container)
4-6 ounces of remaining whipped topping, thawed
1 1/2 cups sliced strawberries
In a food processor, crush the cookies. Stop the processor, pour in the melted butter, and pulse for another 10-15 seconds to combine the crumbs and butter. Mixture should resemble gravel. Pour crumbs into a 9-inch pie plate, and firmly press into the bottom and sides of the plate. Refrigerate.
For filling: With a hand or stand mixer, cream together the cream cheese and sugar until smooth and fluffy.
In a separate cup or bowl, pour the gelatin mix into the milk, and stir to dissolve.
With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
Using a rubber scraper, fold in 8 ounces of the whipped topping.
Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
Just before serving, top the pie with additional whipped topping. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.
Notes: For a more firm crust, bake in a 350-degree oven 5-7 minutes. This will help the pie hold its shape when sliced.