Fruit and Cream Pie I Recipe -
Fruit and Cream Pie I Recipe

Fruit and Cream Pie I

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"An easy, creamy pie--perfect for summer weather! You can use many different types of fruit in place of the strawberries, depending on your preferences."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Combine the cream cheese and sugar. Stir in the strawberries and whipped topping.
  2. Pour filling into pie shell. Chill for several hours. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2008

This was actually AMAZING. I'm a baker and everyone always expects me to make these amazing from-scratch pies and cakes for potlucks. I took this to my 4th of July party, along with several homemade desserts and this one got eaten first. It was GONE in the blink of an eye. I made one change, which makes ALL the difference in presentation. Instead of stirring everything together, I layered into the crust: first the cream cheese mixture, then sliced strawberries, whipped cream - and repeated until everything was used up. Then I "frosted" the pie with whipped cream in a piping bag [to make it pretty]. I would give this 6 stars, if I could.

Most Helpful Critical Review
May 25, 2009

I was very disappointed with this recipe. It came out kind of runny and did not have much flavor at all. I will not be making this again.

Jun 06, 2005

Really good! I went all out with the fruit~Strawberries, Kiwi, Blueberries and Raspberries. I also used a Nilla wafer pre-made pie crust. There was enough filling to make two. Thanks for an easy crowd pleaser!!

Oct 02, 2005

So easy and it's so good. I used strawberries and blueberries and I omitted the crust. I just chilled the mixture and topped with some more fresh fruit. My husband loved it.

Nov 23, 2007

I made this pie but I put it in a chocolate grham cracker crust and shaved Dark chocolate Hershey's candy bar over the top. It was very good. Very light and tasty.

Aug 23, 2008

Yum! I used a store-bought oreo cookie crust, 3 cups fresh strawberries and 1 1/2 packages fresh rasperries. This has such a great light flavor, I just want to keep eating it! I chilled it for about 3 hours but the consistency was a little too soft for me..almost pudding-like. I stuck it in the freezer and I'll taste that tomorrow! The recipe made so much filling that I put about half in a zip-loc and put it in the freezer to use another time. I think it would be really good over pound cake or with shortbread cookies. This is a great-tasting light dessert that can be varied many ways. I'd love to try it with peaches and blueberries and maybe even with key lime juice. Will make this easy on a hot summer day!

Apr 13, 2004

Very and my family really liked this! Thanks a lot for sharing.

Jul 18, 2012

Wonderful recipe and perfect when it is too hot to cook! I only had 6 ounces of cream cheese so I reduced the whipped topping to 6 ounces. I used fresh strawberries and blueberries but didn't have as much as the recipe required, almost but not quite. No worries since other reviews said it makes a lot of filling, which it does make a lot! Anyway, we loved it! Caught DH sneaking some in the middle of the night and then I had some for breakfast (don't tell!). Making this again soon with in season fruits from the Farmer's Market! Thanks Melanie for a terrific addition to our summers.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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