A layer of cream cheese makes a delicious twist under a succulent mound of glistening fresh strawberries.
INGREDIENTS (for 8 servings):
- 1 (3 ounce) package cream cheese
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup heavy cream
- 1 (9 inch) baked pie shell
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 1/3 cup water
- 1/3 cup grenadine syrup
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, hulled
In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.