Sunday, September 6, 2009

Sweet Summer!


Oh, good gosh...I thought I'd put this on the blog earlier this summer. I hope you can still find strawberries, but if not, and you want to make this, try ANY other fresh fruit.

Absolutely gorgeous, with a filling that's light and fluffy, not dense or cakey like a baked cheesecake.

I say it's no-bake, although I did use a pastry crust. A graham cracker or cookie one would be just as great.

Life doesn't get much better! Seriously...if it does, tell me how!

If you're looking for a no-sugar-added version of this very recipe...I have it HERE.


One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream
OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup strawberry jam, melted
If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.

In a large bowl, beat cream cheese until smooth. Beat in sugar, vanilla, and almond extract. Fold in whipped cream
OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves.
Brush melted jam over berries and chill until set. Cover loosely and store in fridge.

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