Strawberry cream pie recipe

 

Strawberry cream pie day occurs each year on September 28th every year The date is also known as the birthday of the state North Carolina 

GRAHAM CRACKER CRUMBS: 1 1/2 cups graham cracker crumbs. I just buy the box of graham cracker crumbs.

● SUGAR: 1/3 cup granulated sugar. 

● GROUND CINNAMON: just 2 teaspoons ground cinnamon. 

● BUTTER: 1/3 cup unsalted butter, melted. 

● STRAWBERRY JELLO: 1 (3 oz.) package of strawberry jello. 

● COOL WHIP TOPPING: 1 (8 oz.) container of Cool Whip topping. Make sure it’s thawed. 

● FRESH STRAWBERRIES: 4 cups of sliced fresh strawberries.

1. Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
2. Press graham cracker crust into a 9-inch spring-form pan. Place pie crust in refrigerator.
3. In a large bowl, add boiling water and gelatin powder. Whisk gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, whisk until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for 10 minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
4. Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
5. Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

Recipe resource https://deliciouslysprinkled.com/no-bake-strawberry-and-cream-pie/

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