Strawberry cream pie
Learned from my friend Shohreh.
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- 1 box
- pineapple gelatin (3 oz)
- 2 box
- strawberry gelatin (3 oz each)
- 2/3 c
- sour cream, fat-free
- 200 g
- cream cheese, low-fat (7 oz)
- 1/2 c
- whipped cream, unsweetened
- 1 medium
- pie crust shell
- 1 c
- strawberries, fresh and sliced in half
- 4 - 5 small
- strawberries, whole
1How to prepare:
Start with preparing the gelatins;
Mix pineapple gelatine with 1/2 cup of warm water stir until gelatin is dissolved in water, then put the container aside to be cooled.
2Next in other container, mix 2 boxes of strawberry gelatins with 1 1/2 cup of warm water, stir until gelatin is dissolved in the water, then put the container aside to be cooled.
3While the gelatins are cooling down, wash and slice the fresh Strawberries in half.
4Then mix the cream cheese, sour cream and whipped cream together and pour them to cooled pineapple gelatin. Mix the ingredients well.
5Pure the ingredients to the crust pie shell and spread it equally. Leave at least 1/2 inch to the top for strawberry gelatin. Put it in the refrigerator for 1/2 to 1 an hour that the cream cold and formed.
6After the cream is cool, pour the strawberry gelatin on top and arrange the sliced strawberries in a circle, in the gelatin and few whole strawberries in the middle.
7Place the crust pie shell in the refrigerator again for 1 hour.
Serve it cold.
8As you see in the picture, I cut the crust from around the edge. For a different look and for any decoration. you can serve it as is too, don't cut the crust.
9If you like you can design it with whipped cream and different berries on the top. I like it plain and simple.
10The crust I cut off, I will keep in the refrigerator and eat it later with tea or coffee.