White Chocolate Strawberry Pie Recipe Recipe For Zucchini

WHITE CHOCOLATE-STRAWBERRY PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
• Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
• In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
• Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
• In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.

WHITE CHOCOLATE BERRY PIE

Steps:

• In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• In microwave, melt four squares of the white chocolate with milk. Cool to room temperature.
• Meanwhile, whip the cream until peaks form. In a small bowl beat cream cheese and sugar until smooth.
• Beat in orange zest and melted white chocolate.
• Fold in whipped cream and spread into the crust.
• Arrange strawberries over the top (substitute other fresh fruit or shaved chocolate for strawberries).
• Melt remaining square of chocolate and drizzle over top of pie.
• Refrigerate for at least 1 hour. Dollop with Cool Whip before serving (optional).
• This takes about 20 minutes to prepare and 1 hour to chill before serving.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• Dip 6 strawberries in the white chocolate to use as garnish on top of pie.
• Smear melted white chocolate in the bottom and sides of the pie crust until an even coat is applied.
• Slice strawberries and put an even layer on the melted chocolate in the crust, on the bottom and the sides.
• Mix cream cheese and sweetened condensed milk until smooth. Add dry pudding mix and 1/2 cup water in the mixture, mixing until smooth.
• Pour on top of the strawberries.
• Refrigerate until set.
• Place the chocolate covered strawberries on top of the pie for garnish.
• Store in the refrigerator.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.