Icebox Cheesecake, From My Mother's Recipe Box

My mom would make this pie when strawberries were in season. In California it seemed like a very long season most of late winter and all of early spring. Here in Pennsylvania strawberry season is short, you can blink and miss it.

So with a few jars of fresh homemade strawberry jam I decided to break out this recipe and treat my family. I will be honest, we don't often use cool whip. I prefer fresh whipped cream. But since I wanted to make it like my mom did, I caved in a bought a tub of it.

My son whooped with glee when he saw the ingredients. He knew there was a cream pie in his future. "When are we going to eat it?" was his first question. The day was a very long one, anticipating the evening when he would finally able to have a slice of pie.

I used strawberry jam that I made a couple of weeks ago for the topping. I also garnished it with a few fresh berries before I served it. I made an almond crust and used a tart pan. One piece of advice, place the jam on the pie just prior to serving. My mom made a glaze and placed big mounds of fresh berries on top. Do as you choose, either way is delicious.

Icebox Cheese Pie
fills one regular pie crust


2 (8 oz.) packages of cream cheese, softened
1/3 cup sugar
1 8 oz. tub of cool whip thawed
1 pie crust


1. Beat cream cheese till fluffy, add in sugar and combine till mixed well.
2. Add in cool whip and mix till well blended.
3. Spoon into crust and refrigerate for at least three hours or until firm.
4. Before serving add fresh berries of your choice.


Enjoy