- 2 qts fresh strawberries
- 0-1/3 c sugar
Remove tops of strawberries and cut into bite-size pieces. Add sugar to taste. If it’s mid-summer, you probably won’t need any. If it’s mid-winter, you may need as much as 1/3c. Using a potato masher, very slightly mash berries. You want to just mush them a little and get a little juice going, not make jam. Cover loosely (to keep bugs, domestic animals, and small children out) and leave on counter for 1-4 hours, until you see things getting saucy. NOTE: You can skip this bit if you want to serve right away, you just won’t have as much juice. Cover tightly and refrigerate until ready to serve.
Cream Cheese Filling
- 1 pkg Dream Whip
- 1/2 c skim milk
- 1 1/2 tsp vanilla
- 8 oz cream cheese at room temp (low fat is okay, fat free is not — it gets lumpy)
- 1 c powdered sugar
Using electric mixer, beat together Dream Whip and milk according to package instructions (NOTE: don’t worry about the vanilla mentioned on the package, you’ll be adding it in the next step). Add softened cream cheese and vanilla and mix until smooth. Slowly add powdered sugar; continue mixing until completely blended. Add to cooled pie crust (below) and refrigerate at least one hour to set.
Crumb Pie Crust
- 1 1/3 c vanilla wafers
- 1/4 c butter or margarine, melted (NOTE: the original recipe calls for margarine; I always use butter and it turns out fine)
- 1/4 c sugar
Preheat oven to 350°. Process wafers in food processor until they are fine crumbs. Combine crumbs with melted butter and sugar; mix well. Press evenly into 9″ pie plate. Bake at 350° 8-10 minutes, until edges just begin to brown.