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

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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

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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

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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

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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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Kell Bell

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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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

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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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Gloria

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Reviewed: May 25, 2009

Just made this last night and wow! what a hit! So easy and so good. I used shortbread cookies but no other changes (needed). What a fabulous treat to have on hand for summeer guests. This is going in the church cookbook I am working on and in my FAVORITES as well. Thanks for sharing such a great dessert!

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: May 24, 2009

This was just not so good to us. Sorry! All the ingredients sound good together but the out come is so - so. Won't make this one again.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: May 22, 2009

The only reason I give this a four instead of a five is because the strawberries need to be smaller really,other than that,it's a great! dessert.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: May 22, 2009

After reading the ingredients, I simplified the recipe. In place of the cream cheese, milk, pudding and cool whip, I used one tub of Philly's Ready-To-Eat Cheesecake filling. In addition to the strawberries, I added chunks of bananas and a small can of crushed pineapple (drained). In place of the strawberry sauce, I used a jar of hot fudge sauce and swirled it in, scooped into waffle ice cream cones and then pushed the tops into chopped walnuts, wrapped each individually, in plastic wrap, and froze. This is what I call a Cheesecake Banana Split in a cone. Adults and kids alike loved them!!

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: May 15, 2009

This tastes amazing. My only warning is don't freeze it too long or else all the fresh ingredients get freezer burned (the strawberries in particular). I added bananas to mine and used fresh whipped cream instead of Doolwhip. It's yummiest if served the same day after chilling only a couple hours.

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Chelsea

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Reviewed: May 14, 2009

Pretty tasty. Not like cheescake, but still tasty and great for summer. I used low-fat cream cheese, reduced fat pie crust, fat free milk and fat free cool whip. After 3 hours it was just barely frozen enough to cut but still soft. Really needed a couple more hours. Best thing was that it was sooooo easy to make. I love no bake stuff!

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 13, 2009

This was fantastic! I used strawberry perserves and 16 oz of cool whip. I filled waffle cones and then froze. Delicious and very summer-y!

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velvetallyn

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Reviewed: May 12, 2009

This recipe is amazing!! I even subbed low-fat ingredients, i.e. soy cream cheese, reduced fat whipped cream, etc. and it still came out fabulous! Served the freeze in waffle bowls for Mother's Day and my friends begged for the recipe!

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KellyCrocker

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Reviewed: May 12, 2009

I could have done something wrong, but this is a fairly simple recipe so I don't think so. I let it set up in the freezer about 6 hrs. My fresh strawberry pieces were jaw breakers and when I let it sit out so they would melt a little, the pudding/cream cheese/cool whip/cookie part turned into mush quickly with no crispy cookie texture. I used my own homemade strawberry freezer jam in place of the ice cream topping and that gave it a really great strawberry taste. All in all, I'd say this dish has an identity crisis: Is it ice cream? Is it pudding? Is it cheesecake? Beats me. I won't be making it again and I'm not looking forward to finishing the rest of it that's still in the freezer. Sorry.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: May 11, 2009

This recipe was much better before it was frozen. I also think half a cup of strawberry topping is way too much. I'd make it again with these changes.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: May 10, 2009

this was ok.

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megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 8, 2009

Absolutely delightful! :) It was so good. I didn't follow the recipe exactly but I'm so glad I didn't. I just put in the cream cheese, a little extra milk, the pudding mix and the cool whip and I put it all in a blender with some frozen strawberries and it turned out so good. I crushed some graham crackers b/c that's all I had, mixed in some melted butter and made me a crust. I poured the filling over it, froze it and what a treat! :) Will definitely make it again.

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