Powdered Strawberry Cream Cheese Pie

Ingredients

Pie Filling:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or 1/3 cup margarine, melted
Pie
8 oz. cream cheese (I prefer Philadelphia)
1 cup sugar
1/2 cup of sour cream
1/2 cup ricotta cheese
1/2 cup of boiling water
½ cup of cold water
1 box of strawberry Jell-O
5 oz. of FRESH strawberries
1 tablespoon of powdered sugar

Instructions

Pie crust
Mix together the graham crackers crumbs, sugar, and melted butter, and press into pie plate. Put in the fridge to chill while you make the filling.
Pie Filling
Cut the strawberries in quarters and sprinkle with powdered sugar and set aside while you make the jello mixture.
Add the boiling water to jello and stir for 2 minutes till fully dissolve. Add ½ cup of ice water to the jello, stir and let cool.
Add the strawberries to food processor and pulse till a rough texture. Do NOT puree. You want to have a rough strawberry texture, but not chunks.
Add the jello mixture to the chopped strawberries, stir to combine and set aside.
Mix the softened cream cheese, sugar, ricotta, and sour cream until peaks form.
Fold the jello mixture gently into the cream cheese mixture. Pour into graham cracker crust and refrigerate for 4-6 hours or overnight.
ENJOY!!

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I have always been a cream cheese pie lover but I have to say it is really difficult to find a flavorful and good cream cheese pie. I have looked for a good recipe but nothing really caught my attention so I decided to come up with my own recipe. After some trail and error, I am proud to share my powdered strawberry cream cheese pie!

There are a few important pointers to remember when making this recipe flawless.

The cream cheese has to be at room temperature before you use it.

Wash the strawberries, cut in quarters and sprinkle with a teaspoon of powdered sugar.

Pulse the strawberries in food processor till it has a rough consistency, not puree. Add the cooled Jello mixture to strawberries.

Mix the cream cheese, ricotta, and sour cream until peaks are formed.

Fold the cooled jello mixture into the stiff cream cheese mixture. The folding action should be like a gentle cutting action. “Do not stir the mixture, you do NOT want to break the texture down.”