Here's a super simple Mother's Day dessert that anyone could make. Your kiddos. Your husband. Your kiddos and husband together.
Even though I love to cook and get twitchy if I spend more than two days away from a kitchen, I'm a firm believer that Mother's Day should be every Mom's annual day off where she has nothing to do.
I experimented with this pie and made it with a pretzel crust. Except it didn't turn out super fantastic. So I'm going to encourage y'all to stick with a regular pie crust. Which makes this dessert even easier if you happen to use pre-made pie crusts.
Our grocery store had the best organic strawberries on sale this week. So I decided that I simply had to use them.
And there's something about warm weather that makes me want a creamy pie.
Ergo, I made this:
Creamy Lemon Pie with Strawberries
1 pie crust
1 pkg. lemon pudding mix
2 cups whole milk
4 oz. cream cheese, softened
1 lb. fresh strawberries
Place pie crust in a pie tin. Bake at 375 for 10-15 minutes, until the crust just begins to turn golden. Allow the crust to cool.
Meanwhile, blend together the pudding mix and milk in a bowl. Once well-combined, beat in the cream cheese. Place the bowl in the fridge for 10 minutes.
Spoon the creamy pudding into the cooled pie crust. Slice the strawberries and arrange them on top of the pie.
Serve immediately and enjoy!