Ingredients
- 1 graham cracker pie crust
- 8 oz cream cheese softened
- ¾ cup powdered sugar
- 1 tsp vanilla
- 1 tbsp bottled lemon juice
- 1 ½ cups whipped topping from an 8 oz container of Cool Whip or another brand
- ¾ cup fresh strawberries finely diced
- 1-2 cups fresh strawberries sliced (for topping)
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon juice. Beat until combined.
- Fold in 3/4 cup finely diced fresh strawberries.
- Fold in 1 1/2 cups Cool Whip until light and creamy.
- Spread filling evenly into the graham cracker pie crust.
- Layer sliced fresh strawberries over the top of the filling.
- Cover loosely and refrigerate for at least 6 hours or overnight.
- Slice, serve, and enjoy!
Nutrition
Video
Notes
Make this pie the night before — it slices much cleaner after chilling overnight. Leftover pie keeps in the refrigerator for up to 3 days.
Use the ripest, reddest strawberries you can find. The better the berry, the better the pie. For a homemade crust, combine 1½ cups graham cracker crumbs, ⅓ cup melted butter, and 3 tablespoons sugar. Press into a 9-inch pie plate and chill 30 minutes before filling.
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what's in the cookbook →