Easy Strawberry and Cream Pie


- 10   Serving size - 1/10th of pie   Points Plus per Serving - 6 Points+
Calories  219.2,   Total Fat  9.2g,   Carb. - 31.3g,   Protein - 3.8g,   Fiber - 1.1g

For the crust:
1 sleeve (10 cracker sheets) graham crackers
2 TBS granulated sugar
2 TBS butter, melted
1 egg white

For the filling:
1-8oz. package of 1/3 reduced fat cream cheese, at room temperature
2 TBS (heaping) powdered sugar
1 TBS fresh lemon juice
1 cup of Cool Whip Free®
2 cups of quartered or halved fresh strawberries
1-13.5 oz. container of glaze for strawberries ( I used Marzetti® brand) 

1.  For the crust:  Preheat oven to 350 degrees F.  Spray a 9" pie plate lightly with cooking spray.  In a food processor, process the graham crackers into crumbs.  Add in the 2 TBS granulated sugar, melted butter and the egg white.  Plus a few times to combine ingredients.  Press mixture into prepared pie plate, on the bottom and up the sides.  Bake in the oven for 8-10 minutes to "set" the crust.  Cool completely before filling.
2.  In large bowl, combine the reduced fat cream cheese, powdered sugar, and lemon juice with electric mixer until smooth.  Fold in Cool Whip Free®.  Spread over the baked and cooled crust.  Top with the fresh strawberries, pressing them slightly into the cream layer.  Top with the strawberry glaze.  (You may not need to use the entire container)  Refrigerate for at least 1 hour before serving, to allow the cream layer to firm up a bit.

adapted from Allrecipes