Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • In small saucepan, sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes. Stir over low heat until dissolved. Remove from heat.
  • In medium bowl, combine cream cheese and gelatin mixture; beat until smooth. Fold in whipped topping; pour into crust. Cover with plastic wrap; refrigerate.
  • 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.
  • 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.