Ingredients

The following ingredients have 4 Servings
  • 1 carton Strawberries (Fresh, 16 ounces)
  • 1 package Strawberry Jello ( 6 ounces)
  • 1 3/4 cups Sugar
  • 3 cups Water
  • 4 Tbsp Cornstarch
  • 1/2 tsp Lemon Juice
  • 1 - 10 inch deep dish Pie Crust (baked)
  • 1 Sleeve Graham Crackers (crushed into crumbs)
  • 1 Tbsp Sugar
  • 5 Tbsp butter (melted)
  • 1 1/2 cups Heavy Cream
  • 1 cup Sugar
  • 3 packages Cream Cheese (8 ounces each)
  • 1 Tbsp Vanilla
  • 1/3 cup Powdered Sugar

Instruction

  • First, make the pie: Bake a pre-made - frozen - or homemade 10-inch - deep-dish Pie Crust.  Wash and slice the Berries into thin slices, and place them in the refrigerator.
  • In a heavy bottom saucepan, add the Sugar, Cornstarch, and Water, and stir well to blend.  Bring to a boil, and cook until thick and clear.  Turn off the heat, and add the package of Jello.  Stir well, until Jello is completely dissolved, and set aside to cool for about 45 minutes.
  • When the Filling is cool, add the Sliced Berries, and stir well.  Pour the filling into the baked/cooled Pie Crust, and place the pie in the refrigerator, for at least 4 hours, or overnight for best results.  Cut into 2 to 3-inch pieces, and top with Whipped Cream.HERE'S WHAT I DID WITH THE PIE:
  • I made the pie according to the directions above, and served 3 or 4 small pieces, using about 1/3 of the Pie.  Then I added what was left - about 2/3's of the Pie to the Cheesecake.  You could use half the pie and the Cheesecake would still have a wonderful flavor.