Wednesday, April 18, 2007
Thursday, April 5, 2007
STRAWBERRY PIE
1 baked 9" pie shell
1-8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1 pt. fresh strawberries
1/2 pt. blueberries
3/4 cup sugar
3 Tbs. cornstarch
1-3 oz. pkg. strawberry jello
1 cup water
1/4 tsp. salt
Beat softened cream cheese and powdered sugar until fluffy. Place in bottom of baked pie shell. Wash strawberries and blueberries. Hull strawberries, then slice in half and place in bowl; add blueberries. Stir in 1/4 cup sugar and 1 T. strawberry jello. Set aside.
Cook 1/2 cup sugar, cornstarch, remaining jello, salt and water until thick and smooth. Cool, then set in refrigerator until slightly set. Add strawberries and blueberries. Pour into pie shell on top of cream cheese layer. Chill until firm. Serve with sweetened whipped cream.
1 baked 9" pie shell
1-8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1 pt. fresh strawberries
1/2 pt. blueberries
3/4 cup sugar
3 Tbs. cornstarch
1-3 oz. pkg. strawberry jello
1 cup water
1/4 tsp. salt
Beat softened cream cheese and powdered sugar until fluffy. Place in bottom of baked pie shell. Wash strawberries and blueberries. Hull strawberries, then slice in half and place in bowl; add blueberries. Stir in 1/4 cup sugar and 1 T. strawberry jello. Set aside.
Cook 1/2 cup sugar, cornstarch, remaining jello, salt and water until thick and smooth. Cool, then set in refrigerator until slightly set. Add strawberries and blueberries. Pour into pie shell on top of cream cheese layer. Chill until firm. Serve with sweetened whipped cream.
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