Sisterhood of the Strawberry Chiffon!

Tangy Strawberry Chiffon Pie

9 oz. prepared graham cracker crust (larger size)

8 oz. cream cheese, softened

6 oz. strawberry jell-o

16 oz. container sliced strawberries in syrup, thawed

8 oz. lite cool whip topping, thawed

1 can Ready Whip

fresh strawberries (for garnish, if desired)

With electric mixer, whip cream cheese for a minute until smooth. Drain container of sliced strawberries, reserving 1/2 cup of syrup. In small bowl, mash sliced berries (it’s okay if the mashed berries retain some syrup after mashing). Bring reserved syrup to boil and pour over strawberry jell-o, mixing until jell-o is dissolved. Add jell-o/syrup mixture to cream cheese in mixing bowl and beat with mixer until smooth. Fold in mashed berries until combined. Fold in thawed Cool Whip topping. Pour mixture into prepared pie crust. (If you have some mixture left over it’s fun to use it in small graham cracker pie shells for mini-pies.) Refrigerate until set (at least 3-4 hours, but probably overnight). Top with sliced, fresh strawberries and Ready Whip, slice, and serve.