This light and fluffy dessert is a true spring delight. With the help of frozen whipped dessert topping, strawberry syrup and premade crust, this recipe comes together very quickly. And if you invest in low-fat, sugar-free products, the calories won't make a dent in your diet!
tub (8 oz) frozen whipped dessert topping, thawed overnight in the refrigerator, about 3 cups
strawberry syrup, chilled
seedless strawberry jam
premade 9-in graham cracker or shortbread pie crust
strawberries, washed, hulled and sliced lengthwise
strawberries, washed, for decorating
In 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.
Spread the jam evenly over the bottom of the pie crust. Place the sliced strawberries over the jam.
Mound the strawberry filling into the pie crust and decorate the top with the remaining cup of strawberries. Refrigerate for 1 hour.
Serving Size: 1 slice
Calories From Fat