Ingredients
1-1/4 cups graham cracker crumbs5 tablespoons butter, melted2 tablespoons sugar1 teaspoon ground gingerFILLING:3/4 cup sugar2 tablespoons plus 3/4 teaspoon cornstarch1 tablespoon strawberry gelatin3/4 cup cold water2 cups sliced fresh strawberries, divided1 can (14 ounces) sweetened condensed milk1 package (8 ounces) reduced-fat cream cheese1/4 cup cold 2% milk1 package (3.4 ounces) instant banana cream pudding mix
Preparation
Combine the graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, combine the sugar, cornstarch and gelatin. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 cup strawberries over crust. Pour gelatin mixture over strawberries. Refrigerate for 2 hours or until set.
In a large bowl, beat the sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.
