Property Of God
Member
- Joined
- Oct 13, 2007
- Messages
- 786
Ingredients:
1 frozen pie shell
1 cup sugar
1 cup water
2 tablespoons cornstarch
3 oz strawberry gelatin
1 quart strawberries, half sliced, half whole with tops cut off
1 package 8 oz cream cheese, room temperature
Alright ladies, first things first, cook that pie shell off. Take the frozen pie out of the freezer and let thaw for at least 10 minutes. Also, with a fork, poke hole all over the bottom and sides of the pie shell, so it doesn’t puff up while cooking. Once you have the holes in the pie shell bake 15 minute at 350* until a light golden brown. Once that is cooked, put to the side and let cool and make filling. In a small saucepan, put the sugar and half of the water in. In the measuring cup with half of the water put in the cornstarch. Whisk until completely dissolved and add the cornstarch liquid to the saucepan. Put on medium heat and cook until nice and thick, stirring often, about 15 minutes. While that is cooking, take the cream cheese and spread on the bottom on the pie shell.(TIP: if not room temperature, beat with an electric mixer for easier spreading, could even sweeten with sugar!) With the sliced strawberries, make a layer on top of the cream cheese. With the pretty strawberries, arrange them on top and make it look fabulous. Once the gelatin has started to thicken, you want to let it start to cool for about 10-15 minutes but no longer you don’t want to make jello here! So once the jello mixture has cooled a little, spoon over the strawberries and make sure you cover them! Once the pie shell is full, you might not use all the jello, put in the refrigerator and let cool for at least an hour! Then serve! Happy Summer!!
1 frozen pie shell
1 cup sugar
1 cup water
2 tablespoons cornstarch
3 oz strawberry gelatin
1 quart strawberries, half sliced, half whole with tops cut off
1 package 8 oz cream cheese, room temperature
Alright ladies, first things first, cook that pie shell off. Take the frozen pie out of the freezer and let thaw for at least 10 minutes. Also, with a fork, poke hole all over the bottom and sides of the pie shell, so it doesn’t puff up while cooking. Once you have the holes in the pie shell bake 15 minute at 350* until a light golden brown. Once that is cooked, put to the side and let cool and make filling. In a small saucepan, put the sugar and half of the water in. In the measuring cup with half of the water put in the cornstarch. Whisk until completely dissolved and add the cornstarch liquid to the saucepan. Put on medium heat and cook until nice and thick, stirring often, about 15 minutes. While that is cooking, take the cream cheese and spread on the bottom on the pie shell.(TIP: if not room temperature, beat with an electric mixer for easier spreading, could even sweeten with sugar!) With the sliced strawberries, make a layer on top of the cream cheese. With the pretty strawberries, arrange them on top and make it look fabulous. Once the gelatin has started to thicken, you want to let it start to cool for about 10-15 minutes but no longer you don’t want to make jello here! So once the jello mixture has cooled a little, spoon over the strawberries and make sure you cover them! Once the pie shell is full, you might not use all the jello, put in the refrigerator and let cool for at least an hour! Then serve! Happy Summer!!
