Strawberry Cream Pie

By srumbel

This recipe is for my husband, who used to think he hated cheesecake - because he had never tried it – and has always loved strawberries. This is a wonderful blend of them both, whipped up into a creamy, fruity, delicious summer concoction and served up in a graham cracker shell! To make it even more fun, you can substitute Splenda for the sugar if you like and make this practically sugar free save for the scant amount in the pie crust.

from southernplate

Ingredients

• 8 ounces cream cheese, at room temp
• 8 ounces whipped topping (light is fine)
• 1/2 cup sugar or Splenda
• 1 cup chopped fresh strawberries
• 1 (6 ounce) graham pie crust
• Strawberry preserves for garnishing, if desired

Preparation

Step 1

1.Place cream cheese, vanilla, and sugar in mixing bowl and beat with an electric mixer until light and fluffy.
2.Wash strawberries and remove tops. Coarsely chop with a knife before adding to mixing bowl. Beat again until well combined. Dump in whipped topping and beat until smooth and creamy, scraping down sides as needed. Note: There will be lumps from strawberries and that is fine.
3.Spoon into pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.
4.To garnish (if desired): Spoon some strawberry preserves into a microwave safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.