"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Monday, July 3, 2017

Creamy and cool......perfect for July 4th celebration!

This is such a rich creamy and cool dessert.......wonderful for any hot afternoon and perfect for guests for a July 4th celebration........for it makes a large pan......enough to feed and cool off a crowd!
It is like a very soft cream cheese pie with fresh strawberries. The crust sets it off perfectly!
Always beautiful to serve in vintage dishes of course!

STRAWBERRY ICEBOX SHEET PAN PIE
****Make crust first because it needs to freeze for 20 minutes
CRUST
3 1/2 cups graham cracker crumbs
1 1/4 cups butter, melted
3/4 cup plus 2 Tbs. sugar
Spray a 15x10 inch jelly roll pan with cooking spray.
In a large bowl, stir together graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and up sides of jelly roll pan. Freeze until firm for about 20 minutes. 
FILLING
2 ( 8-ounce) packages cream cheese, softened
1 1/3 cups confectioners sugar
1 cup sour cream
1 tsp. vanilla extract
2 cups coarsely chopped fresh strawberries
1 (8-ounce) frozen whipped topping, thawed
In a large bowl, beat cream cheese and confectioner's sugar with a mixer at medium speed until smooth. Add sour cream and vanilla , beating until combined. Lightly pat strawberries dry with a paper towel. Fold strawberries and whipped topping into cream cheese mixture. Spread onto prepared crust. Loosely cover and refrigerate for up to 6 hours
*** I placed mine in the freezer, when ready to serve, I just set it out for about 5 minutes and it is ready to enjoy!