Easy Strawberry Marshmallow Pie Food

STRAWBERRY MARSHMALLOW PIE

Steps:

• Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
• Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
• In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.

STRAWBERRY MARSHMALLOW PIE

Steps:

• Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
• Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
• In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
• Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
• Store in the refrigerator.

EASY STRAWBERRY MARSHMALLOW PIE

Steps:

• Thaw the Cool Whip and then wash and dry strawberries thoroughly.

SUPER-EASY STRAWBERRY MARSHMALLOWS

Steps:

• Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly.
• In a large bowl, sift the sugar and cornstarch together. Set aside.
• In a saucepan, sprinkle the gelatin on the strawberry purée. Let soften for 5 minutes.
• Add the sugar and bring to a boil.
• Remove from the heat and let cool for 5 minutes.
• Set a bowl in a saucepan partially filled with ice water; the water should come part way up the side of the bowl.
• Pour the strawberry mixture and corn syrup into the bowl.
• Beat with an electric mixer until the mixture has cooled to room temperature and forms stiff peaks, 5 to 7 minutes.
• Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
• Line a cookie sheet with parchment paper.
• Lightly dust a clean surface with the icing sugar mixture.
• Unmould the marshmallow.
• Using a knife with a lightly moistened blade, cut the marshmallow into 4-cm (1 1/2-inch) squares. Roll each square in the icing sugar mixture in the bowl. Shake off any excess. Place the marshmallows on the cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.
• The marshmallows can be stored for several days at room temperature.