Monday, April 20, 2015

Strawberry Jello Cream Pie

I bought a flat of strawberries, Louisiana strawberries.  They're the best, ya know.  Strawberries are kind of a big deal around here.  Lots of strawberry farms equals lots of fresh, sweet, delicious strawberries.  Every year I buy a flat or two.  I put several bags in the freezer to use for smoothies.  Instead of using ice, I just throw in whole frozen strawberries.  They don't get watered down that way.  I also make lots of strawberry desserts, like this one.


1 graham cracker crust
1 (3oz) pkg strawberry jello
1 cup boiling water
1 1/2 cups cold sliced strawberries
1 cup heavy whipping cream
2 TBS powdered sugar
1 tsp vanilla extract

In a large bowl with a pour spout, mix jello and boiling water.  Stir for 2 minutes to dissolve.

Add cold sliced strawberries.

Stir together then put in the fridge to chill for about 20-30 minutes (to cool it off).

Then pour it into the graham cracker crust.

Chill until set, at least several hours.  (You can make it the day before you need it and chill overnight).

After it's set, whip the cream, powdered sugar and vanilla extract with a mixer or a whisk until thick.  (You could substitute Ready Whip or Cool Whip if you don't want to whip the cream yourself).

Spread over the chilled pie.

Garnish with crushed graham crackers or fresh berries.

Chill until ready to serve.

This is a simple, old-fashioned dessert.  Perfect for a warm summer evening.  Kids love it!  Kids at heart love it, too.

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