Mix thawed frozen strawberries with canned strawberry pie filling.
Add a few sliced fresh strawberries to this mixture.
In a clear pedestal bowl layer 1/3 of cut up pieces of angel food cake.
Add 1 layer of strawberries mixture (about 1/3) and then layer 1/3 of the pudding.
Continue up the glass bowl until all ingredients are used.
Cover top with the whipped topping. Decorate with a few strawberries.
Can be made ahead.
Simple to do and makes a spectacular looking and delicious dessert.
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
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
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.
Whip milk,
softened cream cheese and 4x powdered sugar. Put layer of whipped cream in dish and layer of cake slices; put remainder of whipped cream and spread canned strawberry pie filling over top and chill.
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 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.