30 chocolate wafers
5 teaspoons unsalted butter, melted
1 large egg white, lightly beaten
Dash of salt
1 pound fresh strawberries, divided
1/4 cup seedless strawberry jam, divided
1 teaspoon fresh lemon juice
2/3 cup fat-free sweetened condensed milk
4 cups frozen low-fat whipped topping, thawed
Preheat oven to 350°.
Finely grind wafers in a food processor. Add butter, egg white, and salt; process until well combined. Gently press mixture into bottom and up sides of a 5-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.
Slice 1 cup of strawberries; place in large bowl. Add 1 tablespoon strawberry jam and lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hours or up to overnight.
Quarter remaining strawberries lengthwise; combine with remaining 3 tablespoons jam. Arrange mixture over pie. Serve immediately.
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