Graham Cracker Crust:
1 1/4 cups graham cracker crumbs(this is one package of graham crackers)
1/4 cup sugar
6 Tbsp. butter, melted
Combine the above ingredients and press firmly into a 9 inch pie plate. Bake at 375 degrees for 5-8 minutes or until the edges are lightly browned. Cool.
1 1/4 cups graham cracker crumbs(this is one package of graham crackers)
1/4 cup sugar
6 Tbsp. butter, melted
Combine the above ingredients and press firmly into a 9 inch pie plate. Bake at 375 degrees for 5-8 minutes or until the edges are lightly browned. Cool.
Sparkling Glaze:
1 cup strawberries
1/4 cup sugar
1 Tbsp. cornstarch
1/4 cup water
red food coloring
Crush 1 cup strawberries. Combine 1/4 cup sugar and cornstarch in small saucepan. Add water and crushed strawberries. Cook and stir over medium heat until clear and slightly thickened. Strain through sieve(I skipped this step as I couldn’t find my sieve!) Tint with food color (this turns the glaze from pink to red). Cool.
Creamy filling:
6 oz. cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
1 cup heavy cream, whipped
4 cups whole strawberries
Blend cream cheese and sugar. Stir in vanilla. Fold in whipped cream. Spread evenly in cooled crust. Refrigerate.
Place whole strawberries stem side down on top of creamed filling, pressing slightly. Spoon glaze over the berries. Chill for 3 hours.
