No Cook Summer Cheesecake Pie – a delicious recipe with Cream Cheese, sugar, Topping, honey, boiling water, strawberry gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
BEAT cream cheese and sugar in large bowl with wire whisk until well blended.
2
Gently stir in 1 cup of the whipped topping; spread onto bottom of crust.
3
STIR boiling water into dry gelatin mix in medium bowl at least 2 minute until completely dissolved.
4
Add ice cubes; stir until ice is completely melted.
5
Let stand 5 minute or until gelatin is consistency of unbeaten egg whites.
6
Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
7
Cover with gelatin.
8
REFRIGERATE 3 hours or until firm.
9
Cut into eight slices.
10
Top each slice with 2 tablespoons of the remaining whipped topping just before serving.
11
Store leftover pie in refrigerator.
625
kcal
Calories
54
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8 ounce) package Philadelphia Cream Cheese, softened, 2 tablespoons sugar, 2 cups thawed Cool Whip Topping, divided, 1 (6 ounce) honey maid graham cracker pie crust, and more.
Yes, No Cook Summer Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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