added by Donna Morgan
-This dessert is a hit with everyone. Great summer dessert. 🙂
Ruth Biddle: Are you sure you not thinking of EVAPORATED MILK instead of Sweetened Condensed Milk? I know the evaporated milk does come in a very small can, but I’ve never seen the sweetened condensed milk in any other size. I believe it is 14 ozs.
-Made this yesterday for Mother’s Day. It was a HIT!!! So easy and yummy! I had a tub of ready made strawberry pie glaze so used that instead. Worked out great!
-I made these pies and took to a covered dish social. I could not believe how wonderful they tasted and the pies were gone first. This is a true compliment!
Prep time: 30 Min
Ingredients
2 deep dish pie crust, baked & cooled
CREAM CHEESE FILLING
1 pkg cream cheese, softened, 8 oz.
1 can(s) sweetened condensed milk, 14 oz.
1/3 c real lemon lemon juice
1 tsp vanilla
STRAWBERRY GLAZE
1 c sugar
1/4 c all-purpose flour
1 1/2 c water
1 box strawberry Jell-o, small, 3 oz.
3 c fresh sliced strawberries
Directions
1. THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions. Cool.
2. Mix cream cheese, sweetened condensed milk, real lemon juice, and vanilla. Beat well. Refrigerate.
3. In a small saucepan, mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear.
4. Remove from heat and add box of strawberry Jello. Allow to cool slightly before pouring over strawberries.
5. Divide cream cheese mixture between two pie crusts.
6. Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without Cool Whip.
Last Step: Don’t forget to share!