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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Hereâs a gorgeous pie that really looks like you fussed. It features a crunchy graham cracker crust with a touch of ginger, a lovely fresh strawberry layer and tasty banana cream topping. Julie Guntzel - Bemidji, Minnesota Ingredients:
1-1/4 cups graham cracker crumbs |
5 tablespoons butter, melted |
2 tablespoons sugar |
1 teaspoon ground ginger |
filling: |
3/4 cup sugar |
2 tablespoons plus 3/4 teaspoon cornstarch |
1 tablespoon strawberry gelatin |
3/4 cup cold water |
2 cups sliced fresh strawberries, divided |
1 can (14 ounces) sweetened condensed milk |
1 package (8 ounces) reduced-fat cream cheese |
1/4 cup cold 2% milk |
1 package (3.4 ounces) instant banana cream pudding mix |
Directions:
1. Combine the graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small saucepan, combine the sugar, cornstarch and gelatin. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 cup strawberries over crust. Pour gelatin mixture over strawberries. Refrigerate for 2 hours or until set.
3. In a large bowl, beat the sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers. Yield: 8 servings.
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