On Mother’s Day, everyone showed up at our house with some kind of strawberry dessert. Chocolate dipped strawberries, Pavlova topped with strawberries, strawberries to dip in sour cream and brown sugar….I made this Lemon & Strawberry Pie. I will admit that I used a ready made Nilla Wafer Pie Crust and canned pie filling. Okay, okay, so it wasn’t all homemade, but I didn’t hear any complaints! If you want to take the time to make your own crust and lemon pie filling, you can, but this went together really fast and it was delicious!
I Nilla Wafer (or graham cracker pie crust)
4 oz. softened cream cheese
1 tablespoon powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 1/2 cups Cool Whip, thawed
1 can lemon pie filling
1 pint fresh strawberries, sliced
1 package strawberry flavor “Danish Dessert” (Pudding & Pie Filling Glaze)
Spread into the prepared pie crust.
Onto the cream cheese layer, spread the lemon pie filling.
Refrigerate at least 4 hours or overnight. Prepare the Danish Dessert as directed on the package using 1 3/4 cup water. Allow to cool.
Just before serving, add the sliced strawberries to the Danish Dessert and spoon over the top of the pie. (Or, if you prefer, you can slice the pie first and spoon some of the delicious strawberries over top each slice.)