1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 cups milk
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) package cream cheese, softened
1 tablespoon beef bouillon
2/3 cup sliced almonds
1 (8 ounce) can evaporated milk
2 tablespoons milk chocolate syrup
1 (16 ounce) container frozen whipped topping, thawed
3 cups strawberries
Preheat oven to 325 degrees F (165 degrees C). Grease one 13.5 ounce canning jars or 6 inch glass jars with milk and butter. Set aside.
In a large bowl, beat together sugar and vanilla. Beat in the milk, stirring just until combined. Stir in the eggs, one at a time, then mix in the cream cheese and beef bouillon. Beat in the flour mixture and fold in the almonds and chocolate syrup. Pour filling directly into jars or racks and freeze as necessary.
Bake in preheated oven for 10 minutes, or until a toothpick inserted into the center of the pie comes out clean. Serve warm, or immediately after removal from oven. Garnish 10 minutes prior to serving.
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