made with store-bought graham cracker crust, an easy pudding filling then finished with strawberries and whipped cream. Delicious!
Ready in: 20minutes
6mini store-brought graham cracker crusts
1 1/2cupsheavy cream, divided
1(3.5 oz) pkg white chocolate, vanilla or cheesecake instant vanilla pudding mix
10ozstrawberries or raspberries(it should yield about 2 cups when diced)
4Tbsppowdered sugar, divided
In a mixing bowl, whisk together 1 cup heavy cream, milk, vanilla and instant pudding mix for 2 minutes until very thick. Cover and refrigerate. Dice strawberries into small pieces (if using raspberries dice into halves). Pour strawberries into a small mixing bowl and stir in 2 Tbsp powdered sugar, set aside.
In a mixing bowl, with an electric mixer, whip together 1/2 cup cream until soft peaks form. Stir in 2 Tbsp powdered sugar then whip until stiff peaks form. Set aside.
Remove pudding mixture from refrigerator, stir once more then fill each graham cracker crust with 1/4 cup mixture. Smooth tops of pie then equally divide diced strawberries over filled pies (its a few heaping tablespoons over each). Pipe sweetened whipped cream over each pie. Serve immediately.