Italian Cream Pie with Strawberry Sauce

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  • 50 min prep time
  • 3 hr 50 min total time
  • 12 ingredients
  • 12 servings



box Pillsbury™ refrigerated pie crusts, softened as directed on box


cup skim (fat-free) milk
package unflavored gelatin
cup SPLENDA® Sugar Blend for Baking
1 1/2
cups part-skim ricotta cheese (12 oz)
teaspoon vanilla
cup frozen (thawed) fat-free whipped topping
containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt

Strawberry Sauce

cup SPLENDA® Sugar Blend for Baking
tablespoon cornstarch
bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
tablespoon lemon juice


  1. 1 Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or let crust get too warm.) Prick bottom and side of crust with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  2. 2 Meanwhile, in 1-quart saucepan, place 1/2 cup of the milk. Sprinkle gelatin over milk; let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and 1/4 cup SPLENDA. Cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla; cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
  3. 3 Remove side of pan; remove crust from pan and place crust on serving plate. To create collar for crust, wrap piece of string around outside of crust to measure; cut sheet of waxed paper length of string plus 3 inches. Fold waxed paper in half lengthwise; fold in half again. Wrap around outside of crust; staple collar together to secure around crust. Pour filling into cooled baked crust. Refrigerate until set, about 2 to 3 hours.
  4. 4 In 1 1/2-quart saucepan, mix 1/4 cup SPLENDA and the cornstarch. Stir in thawed strawberries. Cook over medium heat, stirring constantly, until slightly thickened. Remove from heat. Stir in lemon juice. Refrigerate until serving time.
  5. 5 To serve, remove waxed paper collar. Cut into wedges; place on individual dessert plates. Top servings with strawberry sauce. Store dessert and sauce in refrigerator.




Nutrition Information

Recipe Step Photos

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