Cool Strawberry Cream Pie Recipes

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

Steps:

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

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.

Steps:

• 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.

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.