mom's icebox strawberry pie

How To Make mom's icebox strawberry pie

• 1

  Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups – accurately measure this. If it measures more than 2 cups, continue to cook until it does – the pie will not set properly if you have more than 2 cups of the strawberry mixture.)
• 2

  Combine lemon juice, water and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
• 3

  Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
• 4

  With electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes.
• 5

  Serve pie with whipped cream topping. Yummy!
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