I made the pie recently to take to a meeting and discovered the amount of strawberries needed to be increased from the recipe I posted last. However, it turned out fine, and best of all, there was some left over to take home. See the picture below.
I have copied the correct amounts for the recipe below.
Strawberry Cream Cheese Pie
Nut Crust (Blend together with a pastry blender or two knives, then press into 3 eight inch pans (or 2 eight inch and 1 nine inch pan) Bake 12 minutes at 400, separate with a fork, then press back down into pans and let cool.)
2 and 2/3 cup flour
3/4 cup light brown sugar
1 and 1/2 cup chopped walnuts or pecans
1 and 1/3 cup margarine or butter
Cream Cheese Filling (blend next three ingredients together)
1 – 8oz, pkg. lower fat cream cheese
1 cup powdered sugar (or 1/4 cup powdered or granulated sugar and 3/4 cup Stevia or Splenda)
1 and 1/2 tsp. vanilla
Prepare Dream Whip and fold that into the cream cheese mixture.
2 envelopes Dream Whip – prepare as directed with 1 cup cold skim milk and 1 tsp. vanilla
(Or fold in 4 cups of thawed Cool Whip) Spread over crust and chill in refrigerator
Strawberry Filling Mix in saucepan and bring to a boil. (Boil one minute to eliminate raw cornstarch taste.) Let cool and spread over cream cheese mixture. Let chill two or more hours for flavors to blend.
2 lbs. frozen sliced strawberries, thawed (all I found were whole ones, so I cut them up while cooking them)
1/4 cup Stevia or Splenda
1/4 cup cornstarch
Cherry Filling If you are not counting calories or sugar grams, use 2 cans of Cherry Pie Filling instead of strawberries.