STRAWBERRY CREAM PIE
Ummmm, Strawberries 'n Cream, YUM! This pie brings raves and disappears quickly. The toasted pecans blended with the strawberries give a wonderful flavor. No-Bake and is very quick and easy. Pretty pie will impress your guests!
Provided by Seasoned Cook
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix and blend softened cream cheese and powdered sugar.
- Fold in Cool Whip. Chop strawberries and blot for any excess water. Carefully fold in strawberries and toasted pecans.
- Pour into pie crust and chill for at least 5 hours.
- (Time does not include chilling in refrigerator.).
NO-BAKE STRAWBERRIES & CREAM PIE
For a lighter no-bake dessert to serve a crowd, turn to these cool strawberry pies. They take just minutes to prepare so they're a great make-ahead option if you're expecting company. -Katie Houseman, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle gelatin over cold water. Add boiling water and stir until dissolved. Stir in sugar and vanilla; cool. , Whisk in yogurt and sour cream. Fold in whipped topping. Stir in 2 cups strawberries. Pour into crusts. Refrigerate until set. Top with remaining strawberries.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 143mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
NO-BAKE STRAWBERRY CREAM PIE
Make and share this NO-Bake Strawberry Cream Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended.
- Mash 3/4 cup of strawberry slices and stir into cream cheese mixture.
- Whip whipping cream with confectioners' sugar until soft peaks form; fold into cream cheese mixture.
- Fold remaining strawberry slices into cream cheese mixture and spoon into crust.
- Refrigerate several hours.
Nutrition Facts : Calories 395.4, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 266.1, Carbohydrate 32.7, Fiber 0.9, Sugar 22.5, Protein 4.2
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
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NO-BAKE STRAWBERRY & CREAM PIE - DELICIOUSLY SPRINKLED
From deliciouslysprinkled.com
4.6/5 (51)Category Cakes & PiesServings 8Total Time 6 hrs 10 mins
- Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
- In a large bowl, add boiling water and gelatin powder. Whisk gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, whisk until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for 10 minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
- Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
NO-BAKE STRAWBERRY AND CREAM PIE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 6 hrs 35 minsCategory DessertCalories 278 per serving
- Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
- In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add 1/2 cup cold water and 1/2 cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
- Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
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