ROLO PRETZEL TURTLES
STRAWBERRY CREAM PIE II
From the kitchen of:
CraftyCreativeKathy
Ingredients:
1 Keebler Ready Made Shortbread Crust (often next to their graham cracker crust)
Approximately 10 light cocoa Wilton candy melts
1 pint heavy whipping cream
2 – 8oz pkgs cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla
1 lb strawberries, washed, dried and chunked
Directions:
1 Melt the light cocoa candy melts in a microwave-safe bowl. Melt in 30-second increments. Stir after each melt time. Continue to melt in increments until the chocolate is a smooth puddle.
2 Using a pastry brush, brush on a thin layer of chocolate onto the bottom of the ready-made shortbread crust. You can brush just the bottom or brush the bottom and sides. Allow chocolate to fully set-up (harden).
3 In a medium-sized bowl and using a mixer, beat the heavy whipping cream until it becomes thick and fluffy. This took approximately 7-10 minutes.
4 In a large-sized bowl and using a mixer, beat the cream cheese till smooth.
5 Add sugar and vanilla to cream cheese. Beat until well combined.
6 Fold in the whipped cream into the cream cheese mix.
7 Wash, dry and chunk up the strawberries. Fold the strawberries into the cream cheese mix.
8 Dump the strawberries/cream cheese mix into the ready-made pie shell. It will be heaping way above the crust. Smooth the filling into a dome shape with the back of a spoon or spatula.
9 Cover the pie with the plastic lid for at least 2 hours. Yes, the plastic lid did touch the top of the dome of cream but it barely stuck to it when I removed the lid to slice the pie up. I just laid the plastic lid on top, I did not smash it down and crimp the foil edges.
10 Slice with a sharp knife and serve. Keep leftovers refrigerated.
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