Description
A delightful, no-bake Strawberry Shortcake Freezer Pie featuring a graham cracker crust filled with a creamy mixture of whipped cream, cream cheese, fresh strawberries, and topped with strawberry pie filling and crushed shortbread cookies. Perfect for a refreshing summer dessert that freezes to a perfect sliceable consistency.
Ingredients
Scale
Crust
- 1 prepared 9 inch graham cracker crust
Filling
- 2 cups heavy whipping cream, cold
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 1/2 cup crushed shortbread cookies or vanilla wafers
Topping
- 1 cup strawberry pie filling
- Remaining 1/2 cup crushed shortbread cookies or vanilla wafers
Instructions
- Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside carefully to maintain the volume.
- Prepare Cream Cheese Mixture: In another bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, blending thoroughly to combine.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until the texture is light and fluffy without deflating the whipped cream.
- Add Fresh Strawberries and Cookies: Stir in the diced fresh strawberries and half of the crushed shortbread cookies to the creamy filling, mixing gently for even distribution.
- Fill the Crust: Spoon the creamy filling into the prepared graham cracker crust and spread it out evenly with a spatula for a uniform layer.
- Add Topping: Spread the strawberry pie filling over the top of the creamy layer, then sprinkle the remaining crushed cookies evenly over the surface.
- Freeze: Cover the pie tightly with plastic wrap or foil and freeze for at least 4 hours or until firm.
- Serve: Before serving, allow the pie to sit at room temperature for 10 to 15 minutes to soften slightly, then slice using a sharp knife warmed under hot water and dried between cuts for clean slices.
Notes
- Use a sharp knife warmed under hot water for easier slicing without cracking the pie.
- Frozen strawberries that are thawed and well-drained can be substituted for fresh strawberries if needed.
- Store pie tightly covered in the freezer for up to 1 month to maintain quality.
