Strawberry Rhubarb Ladyfinger Cream Pie

This fruity pie combines a creamy center with a ladyfinger crust to make a delicious pie perfect for any spring gathering.

Servings:

Prep Time: 30

Refrigerate: 1

Total Time: 1 30

8 ounces cream cheese, softened
1/2 pint whipping cream
1/2 cup sugar plus 2 tablespoons
1 teaspoon vanilla
2 packages ladyfingers
2 cups fresh strawberries, cleaned, stems removed and cut in half
1 cup rhubarb, cleaned and chopped
1 cup strawberry glaze, This can be found in the produce section of the grocery store.

Put the chopped rhubarb and 2 tablespoons of sugar in a small saucepan and heat over medium heat until rhubarb softens and mixture thickens. It will take about 12 minutes to soften. Remove pan from the heat and allow mixture to cool.
Line a 9-inch pie plate or an 8x8 inch baking dish with lady fingers on the bottom and sides. Be sure to cover the whole dish.
Beat together the cream cheese and the whipping cream. Add 1/2 cup sugar and vanilla, mix until smooth.Pour cream filling into pie plate on top of the ladyfingers and spread evenly.
Combine the strawberries, rhubarb and strawberry glaze in a large bowl. Mix until fruit is covered with glaze. Spoon the fruit mixture gently on top of the cream and spread evenly. Chill the pie for at least an hour. Serve with whipped cream.

Any type of fruit pie filling can also be used in this pie. Apple, peach and cherry are some of my family's favorite variations.