Strawberry Cream Pie {Easy & No-Bake}
Serve this at your next get-together, and watch it disappear!
Servings: 8 servings
Ingredients
- 1 9-in. pre-made graham cracker pie crust
- 1 container fresh strawberries, washed and hulled 16 oz.
- 4 tablespoons sugar
- 4 ounces cream cheese, softened
- 1 package vanilla flavor instant pudding mix 3.4 oz.
- 1 package strawberry creme instant pudding mix 3.4 oz.
- 2 cups Cool Whip whipped topping thawed, divided
- Additional sliced fresh strawberries for garnish
Instructions
- Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip.
- Spoon the mixture into the pie crust.
- Refrigerate at least 2 hours or until firm.
- To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers.
Notes
- No food processor? No problem! You could do this without a food processor too! Just chop the strawberries very small and add sugar. Then, stir in the cream cheese. Proceed with the recipe as directed!
Nutrition
Calories: 338kcal | Carbohydrates: 53g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 319mg | Potassium: 155mg | Fiber: 2g | Sugar: 37g | Vitamin A: 211IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
