Smooth, firm, and creamy, this pie is naturally a lovely shade of pink, so you need not add the food coloring unless you want a deeper color. After 6 hours in the freezer, it’s slice-able but still soft. Left overnight, it’s firm but still creamy—a little piece of strawberry heaven.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1 recipe Graham Cracker Crust (page 23), baked
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup frozen strawberry daiquiri mix, thawed
2 tablespoons light rum
1 to 2 drops red food coloring (optional)
1 cup whipped topping, thawed according to package directions
Preparation
Step 1
Beat the cream cheese with an electric mixer on medium speed until fluffy. Gradually pour in the milk and continue beating until smooth. Stir in the daiquiri mix and rum, and the food coloring if you like. Fold in the whipped topping.
Step 2
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
