I was tasked with bringing two desserts for Easter. I decided to make cupcakes and a pie. I knew exactly what I wanted to do with the cupcakes, thanks to Pinterest.
Aren’t they so cute?! For the pie I wanted to make up something new. I’ve always been good at following recipes, but I don’t often make things out of thin air. So rather than starting from square one, I used a banana cream pie as inspiration and just changed up the flavors. And with that, I give you Strawberry Lemonade Pie.
1 Blind baked pie crust
1 8 oz. box Jello Cook & Serve Pudding
(3/4 cup sugar, 3 egg yolks, 3 cups water as per pudding instructions)
1 lb. Strawberries, sliced
1 tub Cool Whip
Prepare pudding according to box directions. Once the pudding has cooled a bit, put a thin layer on the bottom of the prepared crust. Layer about half of the strawberries. Spread out half of the remaining pudding, then the remainder of the strawberries, and the rest of the pudding. Cover with plastic wrap and refrigerate until ready to serve. Top the pie with cool whip and enjoy!