Cream Cheese Strawberry Jello Pie Recipes

Steps:

• In medium bowl, add gelatin, 2 cups boiling water and cream cheese. Whisk together until well blended. Add 1 1/2 cups cold water; whisk. Mix in strawberry slices and pour gelatin mixture in pie shell.
• Refrigerate several hours. Just before serving, top with whipped topping and fresh berries.

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.

Steps:

• 1. Mix your jello and hot water togather according to box directions set aside. Place your 8 oz of cream cheese in a med sized bowl. Mix your jello liquid with your cream cheese and blend well. Pour mixture in a 9 inch grahm cracker pie shell place the strawberries 1 layer at a time on top pie sprinkle with sugar. Freeze for 1 hr and serve

Steps:

• 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.