This is one of those recipes that I hesitate to give out. I hate saying that because I think its dumb when people don't share recipes. I understand, but I still think its dumb. I believe that unless you created the recipe from scratch or it is a family recipe handed down from your great great aunt and she'd haunt you for eternity for sharing it, then you should spread the food happiness around. I only hesitate to give it out because I love taking this pie to share with people. I love getting the credit. I love being told how amazing and completely delicious it is, and asked, "Can I please have the recipe?" No....they can't. But you can.
So I am finally sharing it now because this is not in fact, my own recipe. I "stole" this one from the mother of an ex-boyfriend...of my sister. Like 15 years ago.
Man I hope you guys like this, I've talked it up too much:)
Ingredients: 4 lbs Fresh Strawberries(I had 2 lbs and had to go buy more)
2 Deep Dish Pie Crusts (mine are store bought, feel free to make your own if you feel like showing off)
1 Container of Strawberry Pie Glaze (sold by the strawberries, duh)
One 8 oz. Package Cream Cheese (Regular, NOT fat free)
1 Container Cool Whip
About 1 1/2 Cups Powdered Sugar
Bake crusts as directed.
Don't add enchiladas to this recipe.
This is how that one turned out. I guess it was fine, but if you look closely, you can see tiny little granules of cream cheese still visible. I hate that. It infuriates me. So I moved on, still fuming.
This is a good amount.
Okay, so I couldn't deal with the cream cheese thing, so I refrigerated everything and finished up today, with a new package of full fat cream cheese. Mix together the cream cheese, Cool Whip, and Powdered sugar. The sugar is up to you on the amounts. Its really how sweet you like it. I used 1 1/2 cups.
Beat the heck out of it for 1-2 minutes, and thats it. See how creamy? It was effortless.
Put a generous dallop (I like that word) of creamy goodness on your cooled cooked pie crust.
Sure you do.....
Pour 'em right on top.