Mix milk, pineapple and strawberry pie filling.
Stir in Cool Whip.
Pour into dish and freeze.
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.
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 F.
Unroll one pie crust onto a lightly floured
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Stir together pie filling& ice cream.
Sprinkle bananas with lemon juice.
Add bananas& nuts to ice cream mixture.
Turn into 8 individual molds- freeze until firm.
Move to the refrigerator 15 minutes before serving.
Unmold onto lettuce lined plates.
Melt marshmallows with milk in top of double boiler.
Let cool.
Fold in whipped cream and strawberries.
Pour into cool cooked pie crust or crumb crust.
Cool for several hours.
Serve with whipped cream and top each slice with a strawberry.
Can make a day ahead.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
Remove foil and bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch, and water until smooth.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
Refrigerate until set. Garnish with mint ...
egrees.
Grease 9 inch pie dish.
Combine the flour
Mix all ingredients well. Pour into crust. Freeze.
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.
Clean and hull strawberries.
Cut strawberries into halves. Dissolve cornstarch in 2 tablespoons of water and set aside.
In saucepan, combine sugar and 1 1/2 cups of water.
Bring to a boil over medium heat.
Add dissolved cornstarch.
Stirring constantly, cook until thickens and coats spoon.
Remove from heat.
Stir in strawberry Jell-O and cool to room temperature.
Pour strawberries into baked pie shell.
Cover with Jell-O mix and refrigerate until set.
Serve with whipped cream.
Mix pie filling, Eagle Brand milk and pineapple together; fold in Cool Whip.
Pat ingredients into a 9 x 13-inch pan.
Freeze overnight.
Cut into squares and serve.
illing is firm.
Spoon strawberry pie filling over filling. Cover; refrigerate
Cook sugar, jello and strawberries over low to medium heat. Heat to boiling; chill. Fold Cool Whip into strawberry mixture. Pour into pie crusts. Chill about 1 hour before serving.
Soften cream cheese and spread on bottom of cooled pie crust. Place strawberries point up in cream cheese tightly together so that the pie shell is full.
Spread Marie's pie glaze over strawberries to fill in spaces.
Refrigerate before serving and top with Cool Whip.
Blend Cool Whip, sweetened condensed milk and daiquiri mix together. I use mixer to make sure it is mixed well. Pour into pie shells and place in freezer.
ides of a 10-inch pie plate. Cover and chill.