Kraft Strawberry Cream Pie Food

COOL 'N EASY STRAWBERRY PIE

Steps:

• Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Whisk in COOL WHIP. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or until firm. Top with sliced berries just before serving.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

STRAWBERRY CREAM PIE

Steps:

• Combine cookie crumbs and melted butter. Press into a 8" pie plate and put in freezer.
• Wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve.
• Beat egg whites with remaining 4 tbsps of sugar until stiff. Refrigerate.
• Whip the cream with vanilla extract until smooth and creamy, removing 1/2 cup for garnish.
• Fold the strawberry puree and egg whites into the whipping cream.
• Pour into prepared crust and freeze until hard.
• Just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy.

STRAWBERRY CREAM CHEESE JELL-O PIE

Steps:

• In medium bowl, add gelatin, 2 cups boiling water and cream cheese. Whisk together until well blended. Add 1 1/2 cups cold water; whisk. Mix in strawberry slices and pour gelatin mixture in pie shell.
• Refrigerate several hours. Just before serving, top with whipped topping and fresh berries.

STRAWBERRY CREAM CHEESE PIE

Steps:

• 1. Combine cream cheese, first milk and first sugar, mixing until well blended. Spread onto bottom of pie shell; cover with 1 pint strawberries.
• 2. Combine remaining sugar and cornstarch in a small saucepan; gradually add water. Bring to a boil, stirring constantly.
• 3. Cook one minute or until mixture is clear and thickened. Halve remaining strawberries; add to cornstarch mixture. Pour over whole strawberries. Chill several hours or overnight.

EASY STRAWBERRY CREAM PIE

Steps:

• Heat oven to 350ºF.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

KRAFT STRAWBERRY CREAM FREEZE

Steps:

• 1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat 2 minutes.
• 2. Stir in whipped topping, wafers and 1 cup berries. Swirl in ice cream topping.
• 3. Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 mins before serving. Garnish with remaining berries.

STRAWBERRY CREAM PIE

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

EASY STRAWBERRY CREAM PIE

Steps:

• Slice strawberries and let sit.
• Mix Cool Whip and yogurt together.
• Fold in strawberries and pour into pie crusts.
• Chill at least one hour to set.

STRAWBERRY CREAM CHEESE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

STRAWBERRIES & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberries, then reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

KRAFT® STRAWBERRY CREAM PIE

Steps:

• Prepare pie crust as directed on package for a baked ready-to-fill crust; cool.
• Microwave chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Stir in 1 cup of the whipped topping. Spread evenly onto bottom of crust; set aside. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over chocolate layer in crust. Refrigerate at least 4 hours.
• Top with the remaining 1 cup whipped topping and the strawberries just before serving. Store leftovers in refrigerator.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.