Very Strawberry Mousse Pie

This pie—all fluffy and light—looks like a million dollars, and your guests will feel like royalty when you serve it. Yet it is so simple and easy to make that even a child can do it.

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Frozen whipped dessert topping forms the basis of the mousse; the flavoring comes from strawberry syrup, strawberry jam and fresh strawberries; the crust you buy premade. And if you invest in low-fat, sugar-free products, the calories won't even make a dent in your diet. That's what I call a spring delight! (PS: This pie is easy to slice because all the fresh strawberries are in one layer on the bottom.)

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Total Time : 1 hour 15 minutes
Prep Time : 15 minutes
Freeze Time : 1 hour
Servings : 8

Ingredients

1 tub (8 ounces) frozen whipped dessert topping, thawed overnight in the refrigerator, about 3 cups
6 Tablespoons strawberry syrup, chilled
1/4 cup seedless strawberry jam
1 premade 9-inch graham cracker or shortbread pie crust
1 cup strawberries, washed, hulled and sliced lengthwise
1 cup strawberries, washed, hulled and left whole

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Directions

step 1In a large bowl, gently fold the strawberry syrup into the whipped topping, lifting up from the bottom with a rubber spatula. Don't overstir or it will collapse and get runny. It's okay to have a few streaks of whipped topping in the filling. Chill the strawberry filling in the fridge for 10 minutes.

step 2Spread the jam evenly over the bottom of the pie crust. Place the sliced strawberries over the jam.

step 3Mound the strawberry filling into the pie crust and decorate the top with the strawberries that have been left whole. Refrigerate for 1 hour.