Memorial Day Pie(s)

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As you prepare for Memorial Day weekend, here is the PERFECT recipe to try.  This is my go to in the summer when people are coming over, or I need to take a dessert to friends’.  The hardest part of this recipe is waiting for the crust to cool.  The rest is easy peasy lemon squeezy!  You can use strawberries, blueberries, blackberries, raspberries, or peaches to top this pie with.  You can also use the “filling” as a decadent fruit dip with apples and strawberries.  And they are crazy cute as minis.  Just bake the crusts in muffin tins!


Memorial Day Pie(s)


  • 1 pie crust (I use the Pillsbury ones in the Dairy Section at the grocery store.)
  • 8oz cream cheese
  • 1 1/2 cup powdered sugar
  • 1 carton Cool Whip
  • 1 quart fresh strawberries (or other berries) (Cleaned and quatered)


Step 1
Bake the 9" pie crust per the directions. Let the crust cool completely (Probably the hardest part of this recipe!)
Step 2
Beat the cream cheese and powdered sugar until cream; fold in the Cool Whip.
Step 3
Spread into the cooled pie crust. Top with berries/fruit of choice!
Step 4
To do miniature ones: Use two pie crusts, lie out and then cut with a 4" circle cookie/biscuit cutter. Press into the bottom of muffin tins and bake. Will likely take less time than the full crust. Then scoop the whipped portion into each cooled mini crust with an ice cream scoop and then top with a few berries. Super Cute!
Step 5



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