Light-Style Strawberries and Cream Pie

Name: Light-Style Strawberries and Cream Pie
Prep time: 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1/4 cup honey; 1 tablespoon margarine or butter; 1 1/4 cups graham cracker crumbs; 1 teaspoon unflavored gelatin; 2 tablespoons cold water; 4 oz. 1/3-less-fat cream cheese (Neufchatel), softened; 1 cup frozen light whipped topping, thawed; 4 cups sliced fresh strawberries; 1/2 cup sugar; 2 tablespoons cornstarch; 1/3 cup water; 4 to 5 drops red food color, if desired

6 Ratings

1 Reviews

0 Questions

Prep 45 min
Total 1 hr 45 min
Ingredients 12
Servings 8

Fresh, light and delicious, this pie is small on calories and fat and big on flavor.

By Pillsbury Kitchens

Updated March 3, 2005

Ingredients

Crust

1/4 cup honey
1 tablespoon margarine or butter
1 1/4 cups graham cracker crumbs

Filling

1 teaspoon unflavored gelatin
2 tablespoons cold water
4 oz. 1/3-less-fat cream cheese (Neufchatel), softened
1 cup frozen light whipped topping, thawed

Topping

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
4 to 5 drops red food color, if desired

Steps

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.