8 ounces cream cheese, at room temp
8 ounces whipped topping (light is fine)
1/2 cup sugar or Splenda
1 cup chopped fresh strawberries
1-2 teaspoons vanilla
1 (6 ounce) graham pie crust
Strawberry preserves for garnishing, if desired
Place cream cheese, vanilla, and sugar in mixing bowl and beat with an electric mixer until light and fluffy.
Wash strawberries and remove tops. Coarsely chop with a knife before adding to mixing bowl. Beat again until well combined. Dump in whipped topping and beat until smooth and creamy, scraping down sides as needed. Note: There will be lumps from strawberries and that is fine.
Spoon into pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.
To garnish (if desired): Spoon some strawberry preserves into a microwave safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.
No comments:
Post a Comment