Strawberry Shortbread Pie – a delicious recipe with boiling water, Gelatin, cold water, PHILADELPHIA Cream Cheese, strawberries, ready. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved.
2
Add cold water; stir.
3
Beat cream cheese in large bowl with wire whisk until creamy.
4
Gradually add gelatin, beating until well blended.
5
Place bowl of gelatin into larger bowl of ice and water.
6
Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
7
Add whipped topping; beat with wire whisk until well blended.
8
Stir in strawberries.
9
Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
10
Spoon into crust.
11
Refrigerate 3 hours or until firm.
12
Garnish with additional whipped topping and strawberry halves just before serving, if desired.
595
kcal
Calories
55
g
Fat
11
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 7 ingredients. The key ingredients include: 3/4 cup boiling water, 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, 3/4 cup cold water, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, and more.
Yes, Strawberry Shortbread 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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