Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
prepared (baked) 9\" pie crust.
Top pie with meringue (recipe to follow
ver cooled baked crust. Refrigerate about 1 hour or until filling is
Let cream cheese soften to room temperature.
Whip until fluffy.
Gradually add sweetened condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla flavoring.
Blend well.
Pour into prepared crust.
Chill 2 to 3 hours; top with strawberry pie filling.
Whip Dream Whip as directed on package.
Combine confectioners sugar and softened cream cheese; then add to Dream Whip.
Spread evenly in two baked deep dish pie crusts.
Pour half of pie filling on each.
(Looks good if you use back of spoon and press pie filling down into cream cheese mixture.)
Yield:
2 pies.
to 2 teaspoons of strawberry pie filling in a line through middle
ides of a 10-inch pie plate. Cover and chill.
Pour strawberry pie filling in the bottom of the pie crust. Chill in freezer while you mix the topping.
Beat cream cheese until smooth.
Add sugar, sour cream and vanilla.
Fold in Cool Whip.
Place the topping on the top of the strawberry pie filling. Ready to serve.
Store all leftovers in the refrigerator.
Cream together cream cheese, condensed milk and vanilla instant pudding. Add Cool Whip and beat until smooth. Fold in strawberry pie filling. Can be spooned into pastry shells and chilled.
rust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using
Mix cream cheese and sugar until smooth.
Fold into each pie crust; top each pie with 1/2 can of strawberry pie filling.
Top each pie with 1/2 container of Cool Whip.
Chill 3 to 4 hours before serving.
Place cake cubes in large bowl.
In medium bowl, combine sugar and cream cheese.
Beat until blended.
Fold Cool Whip into cream cheese mixture, then stir in pecans.
Add this mixture to cake cubes and mix well.
Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers.
Cover and refrigerate at least three hours before serving.
Put strawberry pie filling on the bottom of a medium sized dish. Slice angel food cake and lay over pie filling.
Beat cream cheese and powdered sugar until creamy.
Mix cheese cake mix and milk according to box direction then fold this into the cream cheese mixture along with 1/2 of the Cool Whip. Put filling into pie crust (you may need an extra crust).
Put strawberry pie filling on top and the rest of the Cool Whip.
hubarb mixture.
Spoon the strawberry pie filling over the rhubarb. Arrange the
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.
Combine sugar and cream cheese.
Mix in Cool Whip.
Add nuts. Divide equally and fill pie crusts, forming a well from center out to about 1 1/2 inches from edge.
Pour one can of pie filling into each pie, filling the well.
Cover and store in refrigerator. Serve chilled.