Ingredients
• 1 package vanilla wafer cookies (about 40-45 cookies), divided
• 3 tablespoons melted butter
• 1 package (8 oz) cream cheese, at room temperature
• 1/4 cup granulated sugar
• 2 cups whipped topping, divided
• 1 can (8 oz) crushed pineapple, well drained
• 1 package (3 oz) strawberry gelatin
• 3/4 cup hot water
• 1 cup ice cubes
• 2 cups fresh strawberries, sliced
Instructions
- Take about 26 vanilla wafers and crush them into fine crumbs. Mix with the melted butter until the mixture looks like wet sand. Press this into the bottom of a 9-inch pie dish. Place the remaining whole wafers standing up around the edge of the dish to form a border.
- In a large bowl, mix the softened cream cheese with sugar using an electric mixer until smooth and creamy. Fold in 1 cup of the whipped topping and the drained pineapple. Spread this mixture evenly over your cookie crust.
- Pour the hot water over the strawberry gelatin powder in a medium bowl. Stir for about 2 minutes until the gelatin completely dissolves. Add the ice cubes and stir until they melt. Mix in the sliced strawberries.
- Let the gelatin mixture sit in the fridge for about 5 minutes until it starts to thicken slightly. Pour it over the cream cheese layer. Refrigerate the pie for at least 4 hours or until firm. Before serving, spread the remaining whipped topping over the top.
- Prep Time: 20 minutes