Pesach // Strawberries and Cream Pie

Recipe By Esty Wolbe

Serves 6


2 boxes Gefen vanilla cookies

¼ cup chilled coconut oil

16 ounces whipped topping

1 package Gefen instant vanilla pudding mix

1 jar Tuscanini strawberry jam, divided

Chocolate syrup or balsamic reduction (optional)

Prepare the Crust

In the bowl of a food processor, finely crush the cookies. Add the coconut oil and process a bit more until fully incorporated.

Pour the cookie mixture into a pie plate and press evenly along the bottom and up the sides, using the bottom of a glass or measuring cup.

Place crust into the freezer while preparing the filling.

Prepare the Filling

In a large bowl, whip the topping and instant pudding mix until soft peaks form. Add half a cup of the jam, reserving the rest to decorate the top. Mix well.

Pour the cream mixture into the chilled crust and dollop the remaining jam in random spots all along the top. Dollop the chocolate syrup or balsamic reduction on top of the jam, if using.

Use a skewer or toothpick to swirl the jam, creating a marble effect.

Freeze until ready to serve.

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