Cream cheese and marshmallow creme support fresh strawberries in this delightful pie that won 1st Place at the Tennessee Valley Fair. Prep Time 20 Minutes Total Time 8:20Hrs:Mins

Still searching for what to cook ?

Name: *Strawberry Marshmallow Pie
Prep time: 30 min
Cook time: 7 h 50 min
Total time: 8 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 box Pillsbury� refrigerated pie crusts softened as directed on box; 2 packages (8 oz each) cream cheese, softened; 1 jar (13 oz) marshmallow creme; 4 cups sliced fresh strawberries

Find the most delicious recipes here

INGREDIENTS

1 box Pillsbury� refrigerated pie crusts ; softened as directed on box
2 packages ; (8 oz each) cream cheese, softened
1 jar ; (13 oz) marshmallow creme
4 cups sliced fresh strawberries

Servings

INSTRUCTIONS

Heat oven to 450?F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.

In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.

NOTES

Alert editor

*Strawberry Marshmallow Pie

1 box Pillsbury� refrigerated pie crusts softened as directed on box
2 packages (8 oz each) cream cheese, softened
1 jar (13 oz) marshmallow creme
4 cups sliced fresh strawberries

Heat oven to 450?F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.