Serves: 6
Total Calories: 368

1 (8-ounce) package cream cheese softened
2 cups milk
1 teaspoon vanilla extract
1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
2 cups whipped topping prepared * or sweetened whipped cream
1 frozen pie crust baked
4 cups strawberries fresh
1/4 cup strawberry jelly red, jam, or preserves

In a medium mixer bowl at low speed, beat cream cheese until smooth. At low speed, gradually beat in milk and vanilla until blended. Beat in pudding mix until blended, then beat 1 to 2 minutes longer until thick and smooth. Fold in whipped topping. Spoon into pastry shell, smooth top, and chill several hours or until top is set.

About 1 hour before serving, clean and trim berries cut in half lengthwise and drain well. Arrange berries in circles on top of filling set aside.

In a small saucepan over low heat, stir jelly until melted. Brush or spoon over fruit, coating well. Refrigerate to set jelly.


*Prepare 1 envelope whipped topping mix with milk and vanilla extract as directed on package.


NOTE: Try other fruit-glaze combinations, such as sliced peaches and peach preserves, or bananas and apple jelly.

Nutritional Facts:

Serves: 6
Total Calories: 368
Calories from Fat: 182

More Recipes from the 50 Pies Cookbook:
Butter Pecan Crust
Chocolate Crunch Crust
Chocolate Wafer Crust
Gingersnap Crust
Graham Cracker Crust
Pastry for Double-Crust Pie
Strawberry Creme Pie
Vanilla Wafer Crust