Ingredients: |
Ingredients: 1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked
1-block of cream cheese
1-jar of marshmallow cream
1-cup of milk
1-box instant vanilla pudding
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Directions: |
Directions:Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. While your pie crust is cooling prepare the strawberry filling. Combine 1/2 c. water with cornstarch and mix until thoroughly dissolved. Add sugar, gelatin, remaining 1 c. water and lemon juice in medium size sauce pan, add cornstarch mixture and bring to a boil. Reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and place in ice bath to let the mixture cool to room temperature. While mixture cools, combine 1 brick of cream cheese, 1 envelope instant vanilla pudding, 1 c. milk, and 1 jar of marshmallow cream. Pour creamy mixture into cooled pie shell. Add sliced strawberries on top of the creamy mixture. Pour the glaze over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. |
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