Strawberry Cream Pudding Pie
Directions
- 1Dissolve one pack of strawberry jello in one cup of boiling water.
- 2Add one cup of cold water to the jello mixture.
- 3Put the jello in the refrigerator and let it chill about halfway, checking in about 15 or 20 minutes.
- 4Cut up your strawberries however you like.
- 5Get one block of cream cheese to room temperature.
- 6Add two small boxes of instant vanilla pudding to the cream cheese and mix until smooth.
- 7Add three cups of cold milk and mix until good and smooth.
- 8If the cream cheese mixture is not thick enough, add another pack of vanilla pudding.
- 9Fold in about half a bowl of Cool Whip.
- 10In a separate bowl, mix 13 oz of graham cracker crumbs with one and a half sticks of melted butter.
- 11Stir the graham cracker and butter mixture until it is all incorporated and will stick together.
- 12Press the graham cracker mixture into the pan with your hands to make a crust.
- 13Pour the pudding mixture on top of the graham cracker crust and spread it out.
- 14Add your chopped strawberries to the half-set jello and stir.
- 15Pour the strawberry jello mixture on top of the pudding.
- 16Top the pie with a thick layer of Cool Whip, spreading it all over.
- 17Garnish the top with a few saved strawberries to make it pretty.
Ingredients
- 1 box strawberry Jello
- 1 cup boiling water
- 1 cup cold water
- Fresh strawberries, chopped
- 1 block cream cheese, softened
- 2 small boxes instant vanilla pudding mix
- 3 cups milk
- 1 tub Cool Whip
- 1 box pre-crushed graham cracker crumbs
- 1.5 sticks melted butter
Equipment
bowlrefrigerator9x13 pan
Tips
- Don't let the jello get too thick; chill it about halfway.
- Use softened cream cheese for a smoother pudding filling.
- Add more vanilla pudding mix if the filling is not thick enough.
- Press the graham cracker crust into the pan firmly with your hands.
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