Description
This Frozen Strawberry Cream Pie is a delightful no-bake dessert featuring a creamy, sweetened cream cheese filling blended with fresh strawberries and light whipped topping, all set in a crisp graham cracker crust. Perfect for warm days, it’s easy to prepare and refreshing to enjoy, with an optional garnish of extra strawberries and mint leaves for a fresh finish.
Ingredients
Scale
Crust
- 1 (9-inch) graham cracker pie crust (store-bought or homemade)
Filling
- 1 (8 oz) package cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
Garnish (Optional)
- Extra strawberries
- Mint leaves
Instructions
- Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until the mixture is well combined and has a smooth texture.
- Fold in strawberries and whipped topping: Gently fold the chopped fresh strawberries and thawed whipped topping into the cream cheese mixture, combining everything carefully so the filling remains light and airy.
- Assemble the pie: Spoon the prepared filling evenly into the graham cracker crust, smoothing the top with a spatula to create an even surface.
- Freeze the pie: Cover the pie and place it in the freezer for at least 4 hours or until the filling is firm and set.
- Serve: Before serving, allow the pie to sit at room temperature for 10 to 15 minutes to soften slightly for easier slicing. Garnish with extra strawberries and mint leaves, if desired, for an attractive presentation.
Notes
- If fresh strawberries are unavailable, use frozen strawberries that have been thawed and drained well.
- For extra berry flavor, swirl in a few tablespoons of strawberry jam into the filling mixture.
- Store leftover pie in the freezer for up to 1 week to maintain freshness.
