Strawberries ' N ' Cream Pie

Top the pie with strawberries right before serving or they will water out and soften the filling.

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 8g
  • Saturated fat: 3.9g
  • Protein: 4.3g
  • Carbohydrate: 27.6g
  • Cholesterol: 17mg
  • Iron: 0.6mg
  • Sodium: 266mg
  • Calories from fat: 34%
  • Fiber: 1.7g
  • Calcium: 46mg


  • 1/4 cup spoonable sugar substitute (such as Equal Spoonful)
  • 1/4 teaspoon water
  • 1 (8-ounce) tub light cream cheese, softened
  • 2 cups frozen fat-free whipped topping, thawed
  • 1 (6-ounce) ready-made reduced-fat graham cracker piecrust
  • 3 cups halved fresh strawberries
  • Mint sprigs (optional)


  1. Combine first 3 ingredients in a large bowl; stir with a whisk until well blended. Fold in whipped topping. Spread mixture into crust; cover and chill 1 hour or until firm.
  2. Arrange strawberries evenly over cream cheese mixture just before serving. Garnish with mint sprigs, if desired; serve pie immediately.
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