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
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
egrees.
Grease 9 inch pie dish.
Combine the flour
Combine all ingredients but jello and berries.
Bring to boil and cook until glaze is clear.
Add jello and food coloring. Combine berries and glaze.
Put in baked pie shell, using pie crust recipe in this section for strawberry pie.
Chill.
Place sliced strawberries in pie shell.
Boil water, sugar, jello and cornstarch until thick.
Cool for 20 minutes.
After cooling, add Grand Marnier and mix well.
Pour over berries and top with whipped cream.
Combine sugar, cornstarch and water in a saucepan; bring to boil and thicken.
It will turn clear.
Remove from heat and add jello.
Let mixture cool 15 to 30 minutes.
Add strawberries and pour into pie shell.
Put in refrigerator to chill.
Serve with Dream Whip or Cool Whip.
Mix sugar and cornstarch.
Add water and salt.
Cook until clear.
Add jello; dissolve and cool.
Pour over berries; pour all into crust.
I use Push Pie Crust.
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.
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.
Prepare strawberry pudding with milk as directed on the box. Beat the egg whites until stiff and lightly fold into pudding mix. Pile into tall glasses in alternate layers with the strawberry pie filing and allow to chill.
to 2 teaspoons of strawberry pie filling in a line through
rust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into
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.
illing is firm.
Spoon strawberry pie filling over filling. Cover; refrigerate
ides of a 10-inch pie plate. Cover and chill.
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.
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.