The magic of the Strawberry Cream Pie lies in its simplicity and indulgent layers. You start with a buttery graham cracker crust that’s just sweet enough and holds up beautifully in the fridge. Then comes the rich cream filling, which is whipped until light and airy, giving you that cloud-like texture with every bite. But the star of the show? A generous pile of sliced strawberries, carefully glazed until they shimmer and sit proudly atop the creamy base.

Origin Strawberry Cream Pie

Inspired by diner-style strawberry pies and creamy chiffon pies popular in America since the mid-20th century, this version pairs a silky cream cheese layer with fresh fruit for the ultimate summer treat.

What I Love About This Recipe

It’s simple to make ahead, requires no baking, and is always a showstopper on the table. The creamy filling is light but rich, perfectly balanced by the sweet-tart berries.

Also Read : Krispy Kreme Banana Pudding

Strawberry Cream Pie to Die For

Recipe by RecipeWikkiCourse: Dessert, PieCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Strawberry Cream Pie to Die For is a luscious dessert featuring a buttery crust filled with creamy, sweetened filling and topped with fresh, juicy strawberries. It’s a show-stopping, no-fuss treat perfect for spring and summer celebrations.

Ingredients

• 1 pre-baked 9-inch pie crust (graham cracker or pastry)

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 4 cups fresh strawberries, hulled

• ½ cup sugar

• 2 tablespoons cornstarch

• ½ cup water

• 2 tablespoons strawberry gelatin powder (like Jell-O)

Directions

• In a medium saucepan, whisk together sugar and cornstarch. Stir in water and cook over medium heat until thickened and bubbly, about 3–5 minutes.
• Remove from heat and whisk in strawberry gelatin powder until dissolved. Set aside to cool to room temperature.
• In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• Fold in whipped topping gently until fully combined.
• Spread the cream cheese mixture evenly into the prepared pie crust.
• Arrange fresh strawberries over the filling, points up if you like for a pretty look.
• Spoon the cooled glaze evenly over the berries.
• Refrigerate at least 2 hours, or until set and chilled.
• Slice and serve cold.

Notes

• For extra flavor, add 1 teaspoon lemon zest to the filling.
• You can use frozen strawberries, but thaw and drain them well.
• Store covered in the refrigerator up to 3 days.

The post Strawberry cream pie​ appeared first on RecipeWikki.

Origin Cherry Cheesecake Dump Cake

Dump cakes originated in the U.S. as an easy dessert that requires no mixing—just “dump” the ingredients into a baking dish and let the oven do the work. The addition of a cheesecake layer gives this version a creamy twist on the classic.

What I Love About This Recipe

I love how effortlessly this cake comes together—no need for multiple bowls or complicated steps. The contrast between the tangy cheesecake layer, the sweet cherry filling, and the crumbly buttery cake is simply delicious. It’s also highly customizable; you can swap out the fruit filling or add nuts for extra texture. Perfect for potlucks, holidays, or last-minute cravings!

Also Read : Phirni Recipe

Cherry Cheesecake Dump Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

461

kcal

Ingredients

• 1 (21-ounce) can cherry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25-ounce) box yellow cake mix

• ½ cup unsalted butter, melted

• ½ cup chopped pecans or almonds (optional)

Directions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
• In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
• Drop spoonfuls of the cream cheese mixture over the cherry filling and gently spread it.
• Evenly sprinkle the dry cake mix over the top without mixing.
• Drizzle melted butter over the cake mix, making sure to cover as much as possible.
• Sprinkle chopped nuts on top, if using.
• Bake for 45-50 minutes, or until the top is golden brown and bubbly.
• Let the cake cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

• an extra rich flavor, use butter-flavored cake mix.
• You can use different fruit fillings like blueberry or apple for variations.
• Serve with vanilla ice cream or whipped cream for added indulgence.

The post Cherry Cheesecake Dump Cake appeared first on RecipeWikki.

Origin Rhubarb-Buttermilk Clafoutis

Clafoutis is a traditional French dessert from the Limousin region, typically made with cherries baked in a thick, flan-like batter. This version replaces cherries with rhubarb, offering a tangy contrast to the smooth, custardy texture. Buttermilk adds an extra layer of creaminess while keeping the dish light and slightly tangy.

What I Love About This Recipe

I love how simple yet elegant this dessert is—perfect for both casual gatherings and special occasions. The tart rhubarb cuts through the richness of the custard, creating a beautifully balanced dish. It’s incredibly easy to prepare and can be enjoyed warm or chilled. Plus, it’s versatile—you can swap rhubarb for other fruits like berries or stone fruits, depending on the season.

Also Read : Indian-Style Pumpkin and Corn Burger

Rhubarb-Buttermilk Clafoutis

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

168

kcal

Ingredients

• 1 ½ cups rhubarb, chopped into small pieces

• ⅓ cup granulated sugar

• 3 large eggs

• ½ cup buttermilk

• ½ cup whole milk

• ½ cup all-purpose flour

• ¼ cup honey or maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• Butter (for greasing)

• Powdered sugar (for dusting, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
• Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
• In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
• Gradually add flour, whisking continuously until the batter is smooth and lump-free.
• Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
• Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
• Let it cool for 10 minutes before dusting with powdered sugar, if desired.
• Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

• For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
• The clafoutis will puff up during baking but settle as it cools—this is normal.
• If you prefer a sweeter dessert, increase the sugar slightly or drizzle with honey when serving.
• Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days

The post Rhubarb-Buttermilk Clafoutis appeared first on RecipeWikki.