Reviewed: Nov. 23, 2011

I make this for all 3 Thanksgivings my family attends, and each year it is a hit! Everyone loves it and requests it!! I also dont use the strawberry topping, and tried it once with frozen strawberries, didnt work. It makes it an odd color and doesnt set the same :( oh well lesson learned! This is for sure a favorite at our house!

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Reviewer:

j_k_j_i

Reviewed: Jan. 24, 2010

This recipe is soooooooo good! I made it for my husband's whole family and everyone loved it! My husband even requested that I start making it for every holiday now! Lol! If you love strawberries... or even if you don't, I highly recommend trying this recipe! You will be anything but disappointed!

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Reviewer:

CourtneyC

Cooking Level: Expert

Reviewed: Aug. 1, 2009

I made a "test" pie at home. Then I made 14 to serve when I cooked supper at my Church. It was definitely a HIT. I am alway looking for something new and light in the summer and this fit the bill. Because I did so many, I broke down and used a purchased graham cracker crust - but that is the only change I made. Dozens of diners came in to the kitchen to brag on it and ask for the recipe. I will be passing it along and add it to my list of "summer" desserts. I did let them sit out for a while before they were cut and served, but they were still cold..no complaints about hard strawberries. And my husband LOVES it! Thanks

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VLBJAX

Reviewed: Jul. 4, 2009

This was good, but not amazing. It reminded me of frozen cheesecake. I served it in the Oreo cookie crust. I agree with the other poster who said that 1/2 c. strawberry ice cream topping is too much. I cut it down to 1/4 c. Also, the thing I should have done was only frozen it for a couple of hours. I froze it for 6 hours, as the recipe called for. We took it out to serve and it was extremely difficult to cut. Next time, I would thaw it out for 30-60 minutes before serving. I will probably make again, but experiment with different fruits/toppings and/or pudding flavors.

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jess17

Cooking Level: Expert

Reviewed: Jun. 23, 2009

Pretty easy to make, however I would suggest leaving out the fresh strawberries and add them as a fresh garnish when serving. They freeze as hard as rocks and makes it nearly impossible to cut/serve.

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hotnutonfire

Reviewed: Jun. 3, 2009

This was so good, although not for my diet :) I served it as pie, but it could stand alone!

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Pattisea

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Reviewed: Jun. 2, 2009

Loved the filling but didn't like that the strawberries are hard as rocks on the inside of the dessert. Just didn't capture the taste of strawberry. I think you could leave them out of the filling, put them on top right before serving and it would be better.

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Melinda

Reviewed: May 31, 2009

Wonderful!! Took this to a cook out for Memorial Day and everyone loved it. I made it in a vanilla wafer ready made pie crust and it was just great. Thanks!

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Reviewer:

Kell Bell

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

Reviewed: May 29, 2009

absolutely wonderful recipe. made a double batch on vet day,wanted to try it all the ways suggested. good thing to cause i didn't even get a nibble of the pie. thinking of changing it up from time to time.(choc.,caramel like that) thanks for sharing.

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Vee

Reviewed: May 25, 2009

Great light dessert for Memorial Day BBQ. Due to the diabetics in the family, made this with reduced fat cream cheese, sugar free pudding mix, 2% milk, sugar free Cool Whip, reduced fat vanilla wafers, and sugar free strawberry ice cream topping-which I didn't even know existed- and everyone thought this was wonderful. I can't imagine how even much better the full version as listed would be. I used the muffin tins for mini-pies. Creamy, not too sweet, not overtly cheesecake-y, it was a hit!

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