Ingredients

The following ingredients have 18 Servings
  • 1 (11 oz.) package refrigerated pie crust
  • Filling:
  • 32 oz. fresh strawberries, hulled and sliced
  • 2 1/2 cups lemon lime soda (we used sprite)
  • 6 oz. strawberry jello
  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • frozen whipped topping or whipped cream, garnish

Instruction

  • Preheat oven to 450º F.
  • Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches).
  • Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
  • Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
  • In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
  • Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
  • Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
  • Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.