Kraft Strawberry Cream Pie Recipes

Steps:

• Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Whisk in COOL WHIP. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or until firm. Top with sliced berries just before serving.

Steps:

• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
• Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
• Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

Steps:

• Heat oven to 350ºF.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

Steps:

• 1. Combine cream cheese, first milk and first sugar, mixing until well blended. Spread onto bottom of pie shell; cover with 1 pint strawberries.
• 2. Combine remaining sugar and cornstarch in a small saucepan; gradually add water. Bring to a boil, stirring constantly.
• 3. Cook one minute or until mixture is clear and thickened. Halve remaining strawberries; add to cornstarch mixture. Pour over whole strawberries. Chill several hours or overnight.

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries and 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries.

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:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.