This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear!

Strawberry Cream Pie

1 (9-inch) graham cracker pie crust (pre made is okay)
1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled
4 tbsp. sugar
4 oz. (half of an 8 oz. pkg.) cream cheese, softened
1 pkg. (3.4 oz.) vanilla flavor instant pudding mix
1 pkg. (3.4 oz.) strawberry creme instant pudding mix
2 cups whipped cream or whipped topping, divided
Additional sliced strawberries for garnish

Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip. Spoon the mixture into the pie crust. Refrigerate at least 2 hours or until firm.

To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers.

***No food processor? No problem! You could do this without a food processor too! Just chop the strawberries very small and add sugar. Then, stir in the cream cheese. Proceed with the recipe as directed!