Pella Chronicle

August 7, 2013

Strawberry Cream Cheese Pie

The Chronicle

Pella — 2 deep dish pie crust, baked & cooled


1 pkg 8 0z. cream cheese, softened

1 can(s) sweetened condensed milk

1/3 c real lemon lemon juice

1 tsp vanilla


1 c sugar

1/4 c all purpose flour

1 1/2 c water

1 box small strawberry jello

3 c fresh sliced strawberries

THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions. Cool. Mix Cream Cheese, Sweetened Condensed Milk, Real Lemon Lemon juice, and vanilla. Beat well. Refrigerate. In a small sauce pan mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear. Remove from heat and add box of strawberry jello. Allow to cool slightly before pouring over strawberries. Divide Cream Cheese mixture between two pie crust. Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without cool whip.