FROZEN STRAWBERRY PIE

Wow, the first thing I notice about this pic is, the plate color doesn't blend with the pie AT ALL! Must have been in too much of a hurry that day! And I didn't garnish! How dare I? But... the pie was DEElicious! This is one of those easy, peasy, make-ahead pies that you can throw in the freezer days before your event! Love recipes like that! The only mistake I made with it, was not getting it out at the beginning of dinner, so it could thaw a bit before I served it. Trying to cut a frozen, rock solid pie is no small feat! Especially when the coffee is done brewing and you have waiting dinner guests at the table! Lesson learned! This recipe could be a bit versatile though. As I mixed together the ingredients, my husband and I dipped a spoon in to taste test. I realized then that it could also be served as a mousse. It's so yummy! I suppose you could also switch out the fruit in the basic recipe. You could probably sub fresh raspberries or blueberries for this pie .... OR a mixture of berries would be delightful too!

FROZEN STRAWBERRY PIE

1 (8 oz) pkg cream cheese, softened
1 cup sugar
1 tsp vanilla
4 cups chopped, fresh strawberries
1 (12 oz) container, frozen whipped topping, thawed
1/2 cup chopped pecans, toasted (optional)
2 (9") chocolate crumb crusts (I used graham cracker crusts)

• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla.
• Beat in the strawberries.
• Fold in the whipped topping (and pecans if you are using them).
• Divide & pour evenly into the 2 crusts. 
• Cover and freeze for 3 - 4 hours or until firm.
• Remove from freezer 15 - 20 minutes before serving.
• Garnish with chocolate curls or shavings if desired.

Yield: 2 pies - 8 servings each.