I love Strawberries!! I mean really! So when my bloggy friend Erica at We Three Crabs posted a recipe for a Strawberry Pretzel Salad, I knew I had to try it. I made a couple modifications which is why I changed the name to July 4th Strawberry Cream Pie.
The change I made was at the request of my friends to use a graham cracker crust instead of pretzels, so I caved. Although I intend to make it correctly another time. I used a blue casserole dish to keep with the July 4th theme instead of a rectangular pan. This is because I don't have a blue rectangular pan. :) Then I put whipped cream on top again for the July 4th theme. I also used fresh strawberries instead of frozen, because that is what I had.
In Erica's directions she says to make sure the cream cheese is pressed up against the edges of your pan so the jello stays on top. She Means It. I thought I had mine pressed well, but I had some air holes I didn't see until I poured the Jello and strawberries in. Before the Jello set up it worked its way under the cream cheese; raised the cream cheese up and the strawberries stayed on top with no jello. I had some extra jello; so I mixed it up and spread on top to make it look better. It does not however affect the taste of this desert, it is still delicious!!
Visit Erica at We Three Crabs for the full recipe: http://ericabarker.com/strawberry-pretzel-salad/
For my Graham Cracker crust, I mixed 1 cup graham cracker crumbs with 1/2 cup Tropical Traditions coconut oil. Makes a delicious pie crust.
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