![]() Top with additional Cool Whip if desired. Cool in the fridge uncovered until pie is well set. Pour cooled berry Sauce over the top of Cream mixture, being careful not to cover the tops of the graham cracker crust completely. Cool slightly, and then add your sliced or whole berries. The Berry sauce, will darken in color after that minute. Bring to a full boil or medium heat, stirring constantly. ![]() Stir contents of junket pkg into 1 3/4 cups cold water in medium saucepan. Refrigerate while preparing berry mixture. Fill Cooled Pie shell with Cream Mixture on bottom and almost to the top of crumb shell. Cool then fill.īeat Cream Cheese with hand mixer, until smooth. Bake crust at 350 degrees for 6 to 8 minutes, or until light golden brown. Using the back of a large spoon, press crumb mixture firmly on bottom and up sides of a 9 inch pie plate. Pie will stay fresh for up to 3 days, refrigerated.Mix above ingredients together.Serve cold with a dollop of fresh whipped cream, if desired.Chill pie for at least 3-4 hours until well chilled and the glaze is set.Arrange remaining strawberries, cut side down, over the bottom layer of strawberries, followed by the remaining glaze Once again, make sure all strawberries are covered with the glaze. Carefully spoon half of the remaining strawberry glaze over the strawberries, making sure all strawberries are covered with the glaze. Arrange half of the strawberries in the pastry shell, cut sides down. Spread about 1/4 cup of the strawberry glaze over the bottom and sides of cooled pastry shell.Cut the 4 cups of strawberries into halves, or quarters if they are really large.Remove from heat and add food coloring if desired. Cook until the strawberry glaze is thickened and clear, about 3 minutes. ![]() ![]() Simply add water, heat, and enjoy the tastiest pudding, pie filling topping think rice pudding or glaze this side of Europe. Add the sieved strawberries and bring to a boil over medium heat while stirring constantly. A bright and fruity flavor, with all the sweetness of Summer.
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