Time 1h10m Yield 8 Number Of Ingredients 7 Steps:
Beat cream cheese, confectioners’ sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust. Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.
Time 5h Yield 12 Number Of Ingredients 10 Steps:
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling. In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight. Before serving, spread remaining whipped topping over pudding.
Time 12h30m Yield 20 serving(s) Number Of Ingredients 12 Steps:
Mix base ingredients together. Press into 9"x13" pan. Bake at 350F 20-25 minutes. Watch carefully near the end that it doesn’t overbrown. Cool completely. Mix cream cheese layer ingredients together till well blended. Spread over base. Chill. Mix strawberry layer ingredients. VERY IMPORTANT: the strawberries need to be completely thawed or it will not set up properly. Pour over cream cheese layer. Chill overnight. Garnish with your choice of topping. I like to cut into individual servings and pipe a dollop of whipped cream and a slice or two of fresh strawberry on each.
Time 15m Yield 6-8 servings. Number Of Ingredients 6 Steps:
In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping. Pour into crust; sprinkle with coconut. Chill until ready to serve. Store leftovers in the refrigerator.
