Kraft Strawberry Cream Pie Recipes

COOL 'N EASY STRAWBERRY PIE

Steps:

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

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.

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

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.

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.

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.