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A sweet and easy strawberries and cream pie! If you’re feeling adventurous, follow Esty’s favorite flavor combo and top the strawberry jam with balsamic glaze.
Watch Esty create this simple crowd-pleaser here!
2 boxes Gefen Vanilla Cookies
1/4 cup chilled coconut oil
16 ounces whipped topping
1 package Gefen Instant Vanilla Pudding mix
1 jar Tuscanini Strawberry Jam, divided
chocolate syrup or balsamic reduction (optional)
In the bowl of a food processor, finely crush the cookies. Add the coconut oil and process a bit more until fully incorporated.
Pour the cookie mixture into a pie plate and press evenly along the bottom and up the sides, using the bottom of a glass or measuring cup.
Place crust into the freezer while preparing the filling.
In a large bowl, whip the topping and instant pudding mix until soft peaks form. Add half a cup of the jam, reserving the rest to decorate the top. Mix well.
Pour the cream mixture into the chilled crust and dollop the remaining jam in random spots all along the top. Dollop the chocolate syrup or balsamic reduction on top of the jam, if using.
Use a skewer or toothpick to swirl the jam, creating a marble effect.
Freeze until ready to serve.
Sponsored by Gefen
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I recall seeing this originally as a non-Passover recipe. Where’s that please?
cream pie for Passover
what brand of whipped cream do you use and can you use
Cool Whip.
She used Kineret Non-dairy Whipped Topping and you probably could use cool whip but it’s not Kosher for Pesach.
Serving Is this meant to be served directly from the freezer or defrosted first?
If you remove it from the freezer and you can cut it then you can serve it directly from the freezer. But, it may be too hard so you’ll need to let it thaw for 5 minutes and then cut into it.
I used ladyfingers instead of the cookies and it came out amazing. The filling is slightly too sweet, though.
Love it so easy!
What is the size of the jar of strawberry jam?
11.64 oz
This is just whipped cream and jelly in a pie shell.