This is cool, creamy, and lovely beyond anything! Try Raspberries this summer.
1. Blend 1 lb. strawberries until liquified. (blender or food processor.) Press and stir through a sieve to remove as many seeds as possible. (The finer the sieve the more seeds you can capture.) You need 1 Cup of puree.
2. Whip 12 oz. cream cheese with the puree and 1 cup of sugar.
3. Whip 1 ½ C of cream to stiff . Add 1 T. Vanilla instant pudding. (I keep a box of instant pudding in a jar to use to stabilize cream when I whip it. It gives a nice flavor too.)
4. Fold the cream into the cream cheese mixture until well blended and pour into the cooled pie shell. Refrigerate for 3-4 hours. This pie stays good in the refrigerator for 3-4 days. (If you can get it to last that long) It also freezes well. I made it early for an event and froze it. It was perfect after thawing in the refrigerator for a day.
Sauce: Crush ½ lb. strawberries. If you have any puree left over use it in the sauce. Add brown sugar to taste and 1 T. vanilla instant pudding to thicken a little. Spoon some over the pieces when serving. Makes 8 generous servings.
This is also wonderful with raspberries!