STRAWBERRY CREAM CHEESE PIE

INGREDIENTS

Crust

1 1/2 cups crushed graham crackers
1/4 cup sugar
6 tablespoons melted butter

Pie filling

1 box (8 ounces) cream cheese
3/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 cup whipping cream

Strawberry Topping

2 tablespoons cornstarch
1/4 cup sugar
2 tablespoons strawberry gelatin
1/2 cup water
1 tablespoon lemon juice
3 cups hulled strawberries

INSTRUCTIONS

Mix graham cracker crumbs, 1/4 cup sugar and melted butter . Press the crumb mixture firmly into the bottom and top of a 9-inch cake pan. Bake at 350 degrees for 8-9 minutes. Remove from oven and let cool for 30 minutes.
Cream cheese with a mixer until smooth.Add vanilla extract and powdered sugar; Continue mixing until a smooth mixture is formed. In a separate bowl, beat the cream until soft peaks form. Fold the whipped cream into the cream cheese mixture and carefully spread it over the baked base. Chill for 1-2 hours.
In a small saucepan, stir together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice.Cook over low heat, stirring constantly, until thickened. Remove from heat and let cool for 10-15 minutes. Add the strawberries to the pan and mix. Layer glazed strawberries on top of the cake. Store in the refrigerator until slicing and serving.

NOTES

Always cool the graham cracker crust before continuing with the rest of the cake.
Softens the cream cheese so it is easier to mix.
For optimal taste, use pure vanilla extract.
Store the whipped cream in the coldest part of the refrigerator. It is best to cool the bowl and beaters before whipping the cream.Plan ahead and let the cream cheese layer cool before adding the strawberries.
The first two layers of the dessert can be made up to two days in advance, but the strawberry layer is best made the day of serving.
Strawberries and glaze can be replaced with fresh strawberry sauce.
This cake should always be refrigerated except when serving.

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