Rating: 3 stars
8 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

The filling for our killer pie is somewhere between ice cream and mousse--a creamy concoction that's ridiculously easy to make.

Deb Wise
Recipe by Cooking Light July 2014

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
5 hrs 20 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Finely grind wafers in a food processor. Add butter, egg white, and salt; process until well combined. Gently press mixture into bottom and up sides of a 5-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

  • Slice 1 cup of strawberries; place in large bowl. Add 1 tablespoon strawberry jam and lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hours or up to overnight.

  • Quarter remaining strawberries lengthwise; combine with remaining 3 tablespoons jam. Arrange mixture over pie. Serve immediately.

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