Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.
Filling.
Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
Place strawberry mixture in refrigerator for 1 hour to chill.
Whipped cream.
In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
illing).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using 3
Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
Add sour cream; fold in 3/4 cup of Cool Whip.
Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
Top with remaining Cool Whip.
Garnish with sliced strawberries & refrigerate for several hours before serving.
Cook ramen according to package directions.
Drain.
Place noodles in fridge until chilled.
Remove from fridge and place on a plate.
Add as much honey as desired, use a squeeze bottle for this.
Sprinkle on some cinnamon and sugar.
Add a drizzling of strawberry sauce.
Top with copious amounts of whipped cream and one more drizzling of strawberry sauce for colour.
Enjoy!
f pan.
Spoon the strawberry/gelatin mixture evenly over batter
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
f the big slices of strawberry.) Store in refrigerator.
Tear angel food cake in bite size pieces and put in large casserole.
Dissolve jello in boiling water.
Add all other ingredients, stir until well mixed.
Pour over cake.
Chill well.
Place layers of cake, strawberry Jell-O mixture, pudding mixture and Cool Whip in large bowl; repeat layers, topping with Cool Whip.
Make several hours ahead or night before.
Delicious light dessert if made with low-fat milk and light Cool Whip.
Buy a small angel food cake and break into small pieces, then place in bottom of long glass pan.
Place Jell-O in boiling water. Place frozen strawberries into the hot Jell-O mixture and pour over the cake pieces while still hot.
Place in refrigerator until Jell-O sets.
Spread Cool Whip or whipped cream on top.
Yields 6 to 8 servings.
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
Dissolve Jell-O in 1 1/4 cups boiling water.
Add slightly thawed strawberries.
Chill until it begins to thicken.
If strawberries are still partly frozen, it will thicken in 10 minutes.
Watch closely.
Fold in Dream Whip.
Cut up and wash the fresh rhubarb and put in pan to boil.
Add water and 3/4 cup sugar (this can vary, depending on how sweet you want your dessert).
Also add the tapioca.
Bring to a boil and boil for 2 minutes.
Remove from burner and add red Jell-O.
Stir well, then pour into serving bowl or individual serving dishes. Put in refrigerator until set, then serve with small dab of Cool Whip or a slice of banana.
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.
nd stir well.
This recipe works great for fresh raspberries
ide to side to release dessert.
Garnish with whipped cream
Dissolve Jell-O in 3 cups hot water.
Add frozen strawberries to Jell-O and let thaw.
Break angel food cake into small pieces and gently fold into Jell-O-strawberry mixture.
Place in dessert cups or casserole dish.
Chill.
Top with Cool Whip before serving.
Arrange 1/2 of angel food cake, torn in pieces, in a 9 x 13 pan. Dissolve jello in 2 cups hot water (no cold water added). Let jello cool and slightly thicken. Stir in strawberries. Fold in egg whites, beaten to meringue consistency and add in container of Cool Whip. Pour mixture over cake and refrigerate until served. Makes 8 to 10 servings, depending on serving size. Great light dessert.
Make 1 package strawberry jello according to package directions.
Let chill until starting to thicken.
Put layer of strawberries in an 8 x 8 x 2-inch pan and pour jello over the strawberries.
Chill until firm.
Make 1 package jello according to package directions, using a little less water than what it calls for.
Chill until slightly thickened.
Beat with pint of softened ice cream until mixed well.
Pour on top of strawberry mixture.
Refrigerate until firm before serving.