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Strawberry Shortcake Pie

Tastes just like the Good Humor Ice Cream Bars
Prep Time 1 d
Total Time 1 d 1 hr
Course Pies, Crisps and Tarts
Cuisine American
Servings 8


  • Food Processor, Mixer, Piping bag, Large Star tip


Cookie Crust

  • 11 oz Pecan Sandies Cookies crushed
  • 5 Tbsp Unsalted Butter melted

Cream Cheese Filling

  • 8 oz Cream Cheese room temperature
  • 1 cup Granulated Sugar
  • 3 oz Strawberry Gelatin
  • 1/3 cup Water boiling
  • 3 ea Ice Cubes

Whipped Topping

  • 2 cups Heavy Cream Cold
  • 1 pkg Dream Whip
  • 1 cup Powdered Sugar

Shortcake Crumble

  • 1 pkg Instant vanilla pudding 5.1 oz box
  • 1/4 cup All purpose Flour
  • 4 tbsp Unsalted Butter softened
  • 1 pkg Strawberry Gelatin 3 oz box
  • 1/4 cup All Purpose Flour
  • 4 tbsp Unsalted Butter softened


To make the crust

  • Using a food processor, place all of the cookies in the bowl of a food processor. Pulse until cookies are uniformly processsed into fine crumbs
  • Add melted butter and stir by hand to combine. Mixture should looks like wet sand.
  • Press crumbs into pie plate. You can use the bottom of another pie plate to help evenly distribute and flatten the crust.
  • Place crust in refrigerator to harden for approximately 30 minutes.

To make the filling

  • Using a stand mixer or electric mixer, whip softened cream cheese. After 1-2 minutes, scrape bowl and beater and add 1 cup sugar. Continue mixing until there are no lumps of cream cheese. Continue scraping and mixing until there are no lumps and the cream cheese is smooth. Set aside
  • In another small bowl, dissolve strawberry jello powder into 1/2 cup boiling water. Mix continuously until fully dissolved. Add 3-4 ice cubes and stir until gelatin starts to thicken. Remove any unmelted ice cubes and discard.
  • Slowly stream the gelatin mixture into the cream cheese while mixing and scraping to avoid any lumps.
  • Fold in chopped strawberries.
  • Pour filling into prepared crust. Allow to set up in refrigerator for 1-2 hours before continuing.

To make the strawberry shortcake topping

  • In two small bowls measure:
    Bowl #1- 1 packet gelatin, 1/4 cup flour and 4 tbsp softened butter.
    Bowl #2- 1 packet pudding, 1/4 cup flour and 4 tbsp softened butter.
  • Using a fork, mix ingredients of each bowl together to form a streusel consistency.
  • Place crumbles on a baking sheet lined with parchment or a silicone baking mat. Gently mix to distribute the two flavors.
  • Bake at 350 degrees for 8 minutes. It will melt together and have a cookie consistancy.
  • Allow to cool and harden. Break the pieces and place in refrigerator for about an hour.
  • In the bowl of a bowl of a food processor pulse until mixture has large crumbs. Do not over mix and make fine crumbs.

To make the stabilized whipped cream

  • For best results, pre-chill the bowl of your mixer in the freezer for 20 minutes prior to whipping cream.
  • Place 2 cups heavy cream, 1 packet of Dream Whip and 1 cup powdered sugar in bowl of mixer fitted with a whip attachment. Whip on low speed for 1 minute, them increase speed to medium and continue to whip for 3-5 minutes until thick. You should be able to see the whisk lines and stiff peaks in the cream.

To assemble the pie

  • Place stabilized whipped cream in pastry bag fitted with a large star tip. Piping in rosettes, fill the top surface of the pie with whipped cream. Alternatively- you can create a more rustic look and top the pie with spoonfuls of whipped cream and spread with spatula.
  • Sprinkle topping crumbles generously over the top of the whipped cream.
    First place winner
  • Keep pie refrigerated until serving.
Keyword PIe, no bake, cream cheese, strawberry, shortcake