Lemon Cream Strawberry Pie




Ingredients
  • 1 refrigerated pie crust
  • 2 cups diced strawberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 Tablespoon cornstarch
  • 1/2 of a 3 ounce box strawberry Jello
  • 1 - 8 ounce package cream cheese, softened
  • 3/4 cup lemon curd (10 ounce jar)
  • 1 - 16 ounce container Cool Whip, thawed and divided
  • 2 fresh lemons
  • 5 whole strawberries
Instructions
  1. Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
  2. Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
  3. Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate at least 4 hours or until set.
  4. Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling.
  5. Spread 2 cups Cool Whip on top of the lemon filling. Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie. Refrigerate for 2-4 hours to allow the filling to set up.
  6. Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.


Read Full Recipe ---> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Easy Cheese Bomb Bread

Gambar
INGREDIENTS:   1 tube (about 16 ounces) refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes  (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing DIRECTIONS: Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside. Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used. Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of
Baca selengkapnya

CHRISTMAS GOOEY BUTTER COOKIES

Gambar
INGREDIENTS 1/2 cup unsalted butter, softened 1 (8 oz.) package cream cheese, softened 1 egg 1 teaspoon vanilla extract 1 white cake mix ½ cup sprinkles, divided ½  cup confectioner’s sugar INSTRUCTIONS Cream together the butter and the cream cheese. Add the egg and the vanilla and beat just until combined. Beat in the cake mix until well blended. Stir in ¼ cup of the sprinkles. Refrigerate at least one hour or overnight. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper. Scoop out rounded tablespoons of dough and roll into a 1-inch ball. Sprinkle the ball with sprinkles then roll in the confectioner’s sugar until completely covered. Place about 2 inches apart onto the prepared cookie sheet. Bake 8 to10 minutes then allow to sit on the sheet for 2 minutes before transferring to a wire rack to cool completely. Base Recipe adapted from this SITE
Baca selengkapnya

Buttermilk Fried Chicken

Gambar
Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully c
Baca selengkapnya