Strawberry Cream Pie

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With strawberries in full swing here on the eastern half of the country, this pie is wonderfully refreshing, full of fresh strawberries and flavored whipped cream. Chilled, fresh-fruit pie: perfect for the end of a hot, humid summer day.

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Strawberry Cream Pie

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1 baked pie crust
1 small package (4 servings) strawberry gelatin
2 cups (1 pt) heavy cream
8 oz cream cheese, softened
¼ cup powdered sugar or Splenda (or Stevia equivalent)
1 quart strawberries, sliced
Whole strawberries for garnish, if desired

Dissolve gelatin with ¾ cup boiling water in a small bowl. Stir in 1/3 cup cold water. Place in freezer for approximately 15-20 minutes (until it just begins to gel).

In a large bowl, use a mixer to whip the cream until stiff. Beat in cream cheese and sugar on low speed, just until combined. Fold in gelatin. Fold in strawberries. Pour into cooled baked pie crust, mounding the filling in the center. Garnish with additional strawberries, if desired.

Chill until firm, about 2 hours.


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