Strawberry Topping:

  • 2 1/2 tablespoons corn starch
  • 1/4 cup water
  • 3/4 cup pure cane sugar
  • 1 cup strawberry purée
  • 6 cups sliced strawberries

Dream Whip Filling:

  • 16 ounces cream cheese
  • 2 envelopes Dream Whip
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Pie Crust:

  • 1 no roll pecan crust


  1. Have the pecan crust baked, cooled, and ready to go.
  2. Whisk the corn starch and water together in a small glass measuring cup.
  3. Add the corn starch mixture together with the sugar in a medium to large saucepan.
  4. Mix in the strawberry purée.
  5. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
  6. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
  7. Remove the strawberry sauce from the heat, and allow it to cool.*
  8. Meanwhile, using a mixer, beat the cream cheese well.
  9. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
  10. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
  11. Spread the Dream Whip cream cheese filling onto the prepared pie crust.**
  12. Once the strawberry sauce has cooled enough, mix the sliced strawberries into the sauce.
  13. Spread the strawberries and sauce mixture over the Dream Whip filling.
  14. Cover your no bake strawberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
  15. When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It’s so delicious!

This article and recipe adapted from this site

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