Strawberry Cream Pie

This is THE perfect dessert when you have fresh strawberries. It holds in the refrig for a couple of days (if you lock the refrig door) and is super-light and fresh tasting.

Start with a baked pie shell.

Then cream 3 ounces of softened cream cheese, 1/2 cup powdered sugar and 1 teaspoon vanilla.

Whip one cup of heavy whipping cream until stiff . . . stopping short of making butter. (The voice of experience speaking here.)

Using a large rubber spatula fold the above two mixtures together until well combined.

Gently fold in two cups of sliced strawberries. (The measuring cup shown is a two-cup measure.)

Then use the spatula to put the whole mixture into the baked pie shell, smoothing the top to make it look purdy.

Refrigerate pie long enough for it to "set up" for ease of cutting, about 2 hours.

Serve with a strawberry on each piece. Mmmmm, I could eat the whole pie by myself. Seriously. Really. I could.

You can substitute fresh raspberries or blueberries for the strawberries (which I frequently do) but the raspberries tend to smoosh up a bit when you fold them in. 'Sokay, I haven't heard anybody complain about that yet.