Strawberry Shortbread Pie

This variation of a classic dessert is the perfect choice for a special occasion.

Strawberry Shortbread Pie


  • 3/4 cup boiling water
  • 1 (4 serving size) package JELL-O Strawberry Flavor Gelatin
  • 3/4 cup cold water
  • 4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, softened
  • 1 1/2 cups thawed COOL WHIP Whipped Topping*
  • 1 cup chopped strawberries
  • 1 NILLA Pie Crust (6 ounces)

* How To Thaw COOL WHIP: Place unopened 8-ounce tub of whipped topping in refrigerator for 4 hours. Do not thaw in the microwave.


  1. Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved.
  2. Add cold water; stir.
  3. Beat cream cheese in large bowl with wire whisk until creamy.
  4. Gradually add gelatin, beating until well blended.
  5. Place bowl of gelatin into larger bowl of ice and water.
  6. Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
  7. Add whipped topping; beat with wire whisk until well blended.
  8. Stir in strawberries.
  9. Refrigerate for 20 to 30 minutes or until mixture is very thick and will mound.
  10. Spoon into crust.
  11. Refrigerate for 3 hours or until firm.
  12. Garnish with additional whipped topping and strawberry halves just before serving, if desired.

Yield: 8 servings

Recipe and photo used with permission from: Kraft Heinz Company

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