Food Friday ~ Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

Topping:
2 cups sliced strawberries
1/3 cup sugar
1 tbsp. water
Place all the ingredients in a saucepan and cook on medium heat for about 5 minutes or until the strawberries are tender. Mix 1 tbsp. cornstarch and 2 tbsp. water together. Stir into the strawberry mixture to thicken into a glaze like substance. Add a little more if needed, some berries have more juice than others. Set aside until it’s cool.

Graham Cracker Crust:
Ok, there are lot’s of ways to make a graham cracker crust. This is my favorite, you can use your own recipe if you’d rather.

2 packages of Graham Crackers
1/2 cup soft margarine
Crumble the cookies into a food processor. Cut the margarine into it. Put the lid on and give it a whir until it’s all chopped up and combined. Then press it into a pie dish. I use whatever is left for a garnish.

Cream Cheese Filling:
1 8oz. package of softened cream cheese
1 14oz. can of sweetened condensed milk
1/2 tbsp. lemon juice
1 package instant vanilla pudding
4 oz. cool whip

Place the cream cheese and lemon juice in your mixing bowl and mix for a few minutes until fluffy. Slowly mix in the sweetened condensed milk. Turn the mixer on low and slowly add the vanilla pudding. Once the ingredients are combined, turn the mixer on high until the mixture is fluffy. Turn off the mixer, add the cool whip. Turn the mixer on low, mix just until all the ingredients are combined.
Pour the filling into the pie crust. Spoon the cooled strawberries over the top of the pie. Garnish with extra graham cracker crust crumbs if desired. Refrigerate for at least 2 hours. Enjoy!

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