Here in Pennsylvania strawberry season is upon us. A few years ago my husband planted a small patch of strawberries. And of course I do all the weeding of the patch, picking the berries and making something with berries. Now they are ripe and I need to make something with them.
Last year I posted a peach pie that was made with fresh peaches. The recipe can be used with fresh strawberries, too. If you have some blueberries put a few of them in, too.
The recipe is a little lighter because you use sugar free jello and sugar free cook-and-serve vanilla pudding. Not so much sugar if you are diabetic. And it still tastes good!!!
You can refer back to the original post for pictures of all the ingredients and steps. Just substitute strawberries and strawberry jello for the peaches and peach jello.
Here is a picture of the finished pie. It is always good with a little whipped cream.
- 1 8-ounce can of crushed pineapples, drained, save the juice
- 1½ cups drained pineapple juice ( add water to make the full amount)
- 1 package sugar-free cook and serve vanilla pudding mix
- 1 package (3 ounce) sugar-free strawberry gelatin
- 3 cups sliced fresh strawberries
- 1 8″ graham cracker crust
- Optional- ½ cup blueberries
- Clean 3 cups strawberries and slice. Set aside.
- Drain 1- 8 ounce can of crushed pineapples and reserve the juice.
- Add enough water to the reserved pineapple juice to make 1½ cups of liquid.
- Pour 1½ cups of liquid into a saucepan. Whisk in pudding mix and gelatin.
- Bring to a boil.
- Cook and stir mixture for 1-2 minutes until thick.
- Remove from heat and pour into a dish to cool for 10 minutes.
- Add pineapples, strawberries and optional blueberries to thickened mixture and stir gently.
- Pour into crust and refrigerate about 3 hours. Top each piece with whipped topping.