Strawberries and Cream Ice box Pie

1 premade (or homemade) 9” graham cracker piecrust

Strawberry Layer:

1 pint strawberries, hulled and sliced (divided)

¼ c. sugar

1 Tbsp. flour

1 tsp. vanilla extract

Cream Layer:

1 (8 oz.) pkg. cream cheese, room temperature

¾ c. sugar

1 tsp. vanilla extract

1 (16 oz.) container Cool Whip®, thawed (but cold)

In saucepan, combine about ¾ of the strawberries, ¼ c. sugar, flour and 1 tsp. vanilla. Cook over MEDIUM heat, stirring occasionally, until mixture starts to boil and thicken, about 5 minutes, then remove from heat. Allow to cool 10 minutes while making cream layer. In bowl with hand mixer, cream together cream cheese, ¾ c. sugar and 1 tsp. vanilla. Cream until smooth, about 2 minutes; add whipped topping and beat until smooth and fluffy. Spoon strawberry mixture from saucepan into bottom of piecrust. Spoon cream mixture on top of berry mixture and smooth top with spatula. Decorate top with remaining fresh strawberries. Refrigerate pie 4 hours or overnight before slicing and serving.

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