Strawberry pie 1st stage




✅ 400 gm of cornstarch biscuits (2 packets) ✅ 4 spoons of melted margarine


Grind the whole cookie in the blender until it becomes a “farofa”, then add the margarine and mix very well. Then line this dough in the bottom of a roast. Preferably ones with a removable bottom. Squeeze it with your hands, okay? Bake at 180 degrees for 10 minutes and set aside.

2nd stage

✅ 1 box of strawberry jello ✅ 500 gm of strawberry (washed and cut in half) I usually give them a light drying with a dish towel.

Prepare the gelatin according to the package instructions and place in the fridge. Keep an eye on her so she doesn’t harden, okay? You have to leave it until it gets thick but still liquid to pour over the strawberries. I do it this way so there’s no danger of it slipping (same as in the first photo🙈) .


3rd stage




✅ 1 can of condensed milk

✅ 1 time the measurement of the milk can (use the can to measure)

✅ 3 sieved gems

✅ 1 tablespoon (full) of cornstarch


Mix all ingredients and cook over medium heat, stirring constantly until thickened. Remove from heat, cover with plastic wrap.




Pour this cream in the form that the biscuit farofa is. Then arrange all the strawberries. Finally, carefully pour the gelatin over the strawberries and refrigerate for about 3 hours. Then just unmold and that’s it.😊 .


Ps.If you don’t have a removable bottom mold, no problem, do it on a transparent platter, which will be beautiful and delicious all the same. The only difference is that you won’t be able to unmold.

This mold I used measures 28 cm in diameter

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