(10 – 12 Servings)
- 1 pkg. “JIFFY” Pie Crust Mix
- 3 Tbsp. powdered sugar
- 1 egg yolk
- 3 to 4 Tbsp. water
- 2 pkgs. (8 oz) cream cheese, softened
- 1-1/2 cups powdered sugar
- 1 can (21 oz) strawberry pie filling
Preheat oven to 450°F. Grease and flour an 11” tart or quiche pan.
Combine pie crust mix and powdered sugar. Blend in egg yolk and water until soft dough forms. On floured surface, roll out to a 12” circle. Place in pan and prick with fork. Bake 8 – 10 minutes or until lightly browned. Set aside to cool. For filling, beat cream cheese on high until creamy. Add powdered sugar. Blend well. Spread over crust. Refrigerate for 1 hour. Top with pie filling. Refrigerate until ready to serve.
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