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5
from 1 vote
Vanilla Pudding Strawberry Pie
Sweet and fresh strawberries atop a light and creamy filling, all nestled in a delicious graham cracker crust, creating the perfect summertime dessert!
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings:
8
servings
Calories:
328
kcal
Author:
Sara
Ingredients
For the Crust:
12
graham crackers
about 1 ½ cups graham cracker crumbs
2
tablespoons
sugar
1
tablespoon
brown sugar
8
tablespoons
butter
melted
For the Filling:
3
ounces
cook and serve vanilla pudding
1 ½
cups
water
1
teaspoon
lemon juice
3
ounces
strawberry jello
½
cup
boiling water
3
cups
sliced fresh strawberries
For the Topping:
3
ounces
cream cheese
2
cups
whipped topping
1
teaspoon
vanilla extract
8
fresh whole strawberries
Instructions
For the Crust:
Place graham crackers in a blender or food processor, to create crumbs.
In a medium bowl, stir cracker crumbs with sugars and melted butter. I have found a fork works best to get everything combined well.
Transfer mixture into a 9-inch springform pan. Firmly press crumbs into pan, covering the bottom and about 1 inch up on the sides.
For the Filling:
In a medium saucepan, add vanilla pudding, 1 ½ cups water, and lemon juice.
Cook over medium heat, bringing it to a boil.
Cook and stir for 2 minutes or until mixture thickens. Remove from heat and set aside.
In a large mixing bowl, mix strawberry gelatin and boiling water until gelatin dissolves.
Slowly add pudding mixture, stirring continuously.
Cover and refrigerate for 30 minutes or until thickened.
Stir in strawberry slices and transfer filling to graham cracker crust.
For the Topping:
In a medium bowl, beat cream cheese, ½ of whipped topping, and vanilla until mixture is smooth.
Add remaining whipped topping and beat until incorporated.
Spread mixture over strawberry layer.
Chill for 8 hours.
Prior to serving, garnish with strawberries.
Notes
If you don’t have fresh strawberries, you can use thawed frozen strawberries.
You can change out the strawberries with blueberries or raspberries.
The longer you leave this pie in the fridge, the easier it will be to slice.
Nutrition
Calories:
328
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
41
mg
|
Sodium:
328
mg
|
Potassium:
78
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
507
IU
|
Vitamin C:
0.2
mg
|
Calcium:
47
mg
|
Iron:
1
mg