Strawberry Cream Cheese Glazed Pie

Strawberry Cream Cheese Glazed Pie

Ingredients

• Single Crust Classic Crisco Pie Crust
• 3 1/2 cups fresh strawberry halves (1 quart)
• 1/2 cup sugar, plus 2 tbsps., divided
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 6 tablespoons cold water
• 2 (3 oz.) packages cream cheese, softened
• 2 tablespoons orange juice

Directions

HEAT oven to 425°F.
PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
RESERVE 2 cups strawberry halves. Crush remaining strawberries with fork in medium bowl.
COMBINE 1/2 cup sugar, cornstarch and salt in small saucepan. Add cold water gradually. Stir until smooth. Add crushed strawberries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute. Remove from heat. Cool by setting pan in bowl of ice water.
BEAT cream cheese in bowl of an electric mixer at medium speed until fluffy. Add orange juice and remaining 2 tablespoons sugar gradually. Beat until smooth. Spread in bottom of baked pie crust.
ARRANGE strawberry halves over cheese layer. Pour cooled strawberry mixture over strawberry halves. Refrigerate. Top each serving with a dollop of whipped cream, if desired. Enjoy !

Strawberry Cream Pie

Strawberry Cream Pie

Ingredients

• 1-1/4 cups graham cracker crumbs
• 2 Tbsp. sugar
• 1/3 cup butter, melted
• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 4 cups fresh strawberries, divided
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided

Method

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie. Enjoy it!