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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 :


• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 6 tablespoons butter melted


• 1 box (8 ounces) cream cheese

• 3/4 teaspoon vanilla extract

• 1/2 cup powdered sugar

• 1 cup whipping cream


• 2 tablespoons cornstarch

• 1/4 cup sugar

• 2 tablespoons strawberry gelatin

• 1/2 cup water

• 1 tablespoon lemon juice

• 3 cups strawberries hulled


1. Stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.

2. Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In separate bowl whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.

3. In small saucepan whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice. Cook over low heat whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to serve.


• Always cool the graham cracker crust before proceeding with the rest of the pie.

• Soften the cream cheese so it is easier to blend smooth.

• Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters prior to whipping the cream.

• Plan ahead and allow for chilling time of the cream cheese layer prior to the placement of the strawberries.

• The first two layers of the dessert can be prepared up to two days in advance but the strawberry layer is best prepared the day of serving.

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