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.
- Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
- Press graham cracker crust into a 9-inch spring-form pan. Place pie crust in refrigerator.
- 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.
- 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.
- Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.
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