Strawberry Cream Cheese Pie
- 1 pre-made graham cracker crust
- ▢ 1 (8-ounce) block cream cheese, softened
- ▢ 1 tablespoon lemon juice
- ▢ 1/3 cup powdered sugar
- ▢ 1 (8-ounce) container frozen whipped topping, thawed (like Cool Whip)
- ▢ 1 (16-ounce) container fresh strawberries, washed, hulled, and sliced
- ▢ 1/4 cup strawberry jam or jelly, melted and cooled
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In a large bowl, use a mixer to beat the cream cheese until smooth. Add the lemon juice and powdered sugar and mix to combine. Gradually add the whipped topping and mix to combine, being cautious not to over-mix. Spread the mixture into the prepared crust.
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Add the strawberries to a medium bowl. Pour the cooled (but still liquid) strawberry jam or jelly over the strawberries and toss them to coat in the jelly. Add the strawberries to the top of the pie. Refrigerate for at least 4 hours to allow the pie to set. Serve chilled. Store tightly covered in the refrigerator for up to 5 days.
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