Light-Style Strawberries and Cream Pie

Fresh, light and delicious, this pie is small on calories and fat and big on flavor. ...MORE+ LESS-

Crust

1/4

cup honey

tablespoon margarine or butter

1 1/4

cups graham cracker crumbs

teaspoon unflavored gelatin

tablespoons cold water

oz. 1/3-less-fat cream cheese (Neufchatel), softened

cup frozen light whipped topping, thawed

cups sliced fresh strawberries

1/2

cup sugar

tablespoons cornstarch

1/3

cup water

to 5 drops red food color, if desired

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1

Spray 9-inch pie pan with nonstick cooking spray. In medium saucepan, combine honey and margarine; cook and stir over low heat until melted. Remove from heat. Add graham cracker crumbs; stir until evenly mixed. Press crumb mixture in bottom and up sides of sprayed pie pan. Place in freezer while preparing filling.
2

In small saucepan, sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes. Stir over low heat until dissolved. Remove from heat.
3

In medium bowl, combine cream cheese and gelatin mixture; beat until smooth. Fold in whipped topping; pour into crust. Cover with plastic wrap; refrigerate.
4

In small bowl, crush 1 cup of the strawberries. In medium saucepan, combine sugar and cornstarch. Add crushed strawberries and 1/3 cup water. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 10 minutes.
5

Add remaining strawberries to cooled mixture; stir gently to combine. Spoon over filling in crust. Refrigerate 1 hour or until set. Serve within 4 hours. If desired, garnish with additional whipped topping. Store in refrigerator.