No-Bake Strawberry Cheesecake

July 24, 2010 at 11:50 am (7 ingredients or less, Aldi ingredients, cream cheese, graham cracker crust, granulated sugar, no-cook, nondairy whipped topping, pie, refrigerator, sour cream, strawberries, vanilla)

Serves 8.

8 oz cream cheese, softened
1/3 C sugar
1 C sour cream
2 t vanilla
8 oz nondairy whipped topping, thawed
1 prepared graham cracker crust (6 oz)
1 lb fresh strawberries, hulled and halved lengthwise
~~~~~~~~~~~~~~~~~
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the pie crust. (There may be some filling left over. If so, reserve it to be decoratively piped onto top of the pie.) Chill in the refrigerator for 4 hours.

2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.

Leave a Comment

Frozen Pumpkin Cream Pie

March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)

Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie

1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
~~~~~~~~~~~~~~~~~~~
Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.

Leave a Comment

Strawberry Pie

February 2, 2010 at 8:07 pm (7 ingredients or less, 9" baked pie crust, blueberries, cornstarch, graham cracker crust, granulated sugar, lemon juice, peaches, pie, refrigerator, Spring, stovetop, strawberries, Summer)

Yields 1 pie.

1 C sugar
3 T cornstarch
2 C mashed strawberries
2 T lemon juice
4 – 6 C whole strawberries
1 9-inch baked pastry shell or graham cracker crust
~~~~~~~~~~~~~~~~~~
Blend sugar and cornstarch in a saucepan. Add mashed strawberries and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in lemon juice and cool.

When cooked fruit is cool, gently fold in whole strawberries and pour into crust. Chill for 3 hours.

Variation: Substitute blueberries or peaches for the strawberries.

Leave a Comment

Individual Peach Tarts

January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)

Prep time: 20 minutes plus cooling time

Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey

Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour

6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.

2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.

3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.

4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.

5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.

Leave a Comment

Lemon Chiffon Pie

March 22, 2008 at 3:17 pm (graham cracker crust, granulated sugar, lemon juice, lemons, light corn syrup, nondairy whipped topping, orange juice, oranges, pie, pomegranate juice, refrigerator, stovetop, unflavored gelatin)

Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie

1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, optional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.

Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

Leave a Comment