Recipe by Melanie Kendall
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) container
frozen whipped topping, thawed
1 (8 ounce) package
cream cheese, softened
fresh strawberries, sliced
1 (9 inch)
pie crust, baked
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.
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.
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!!
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.
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.
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 again..so easy on a hot summer day!
Very and my family really liked this! Thanks a lot for sharing.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit and Cream Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 200
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how to make a creamy, 5-star pie.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.