Strawberry Cream Pie

 

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 

1 pre-made graham cracker pie crust

sliced fresh berries tossed with sugar for garnish 

 

Mix cream cheese, vanilla, and sugar.

Beat with an electric mixer until light and fluffy.

Add strawberries.

Fold in whipped topping.

Spoon into pie crust.

Cover and refrigerate for several hours before serving.  

Garnish each slice with berries tossed with sugar.

Printable Recipe

 

 

No Bake Cheesecake

No Bake Cheesecake

 

A light airy pie, you can make with little effort.

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
•  8 ounce container of Cool Whip
• 1 graham cracker crust

Beat the cream cheese until smooth.
Gradually beat in sugar.
Blend in vanilla extract and sour cream.
Fold in Cool Whip.
Pour filling in graham cracker crust.
Chill at least 4 hours

Slice and top with favorite canned pie filling

Printable Recipe

Igloos

 

• 1/2 cup butter, soften
• 1 cup sugar
• 1 20 ounce can of crushed pineapple
• 1 cup raisins
• 1 cup toasted pecans
• 1 package 8 ounce package buttered flavored cookie rings
• 2 cups whipping cream
• 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 cup shredded coconut
• 20 maraschino cherries with stems

In a medium bowl cream butter and sugar.  Stir in pineapple until blended.
In food processor chop raisins and pecans until coarse ground.  Stir into pineapple mixture.
Spread filling onto 3 cookies.  Stack and gently press together.  Top with plain cookie.
Repeat until you have 20 stacks.
Let stand 8 hours or overnight at room temperature until cookies are soft.
Just before serving beat cream with sugar and vanilla until stiff.
Frost cookie stacks with whipped cream.  Sprinkle with coconut and top with cherry.

Printable Recipe

What you will need:

Sugar, butter, pineapple, raisins, pecans, butter cookies, whipped cream, vanilla, coconut, and cherries

 

 

Spread filling on three cookies.

 

 

Stack the filled cookies and top with plain cookie.  Press together gently.  Repeat with remaining cookies.

 

 

 

Let stand 8 hours or overnight at room temperature.  Cookies will soften.

 

 

After 8 hours.

 

  

This makes a pretty dessert for Christmas.  Cool Whip can be used for whipped cream frosting.  It is  more stable than whipped cream and will allow frosting the cookie stacks several hours before serving.  Refrigerate after frosting the cakes.  The unfrosted cookie stacks can be stored two days in refrigerator or frozen for one month, making this a great make-ahead dessert.